Ingredients

• Jus-Rol™ Filo Pastry
• 75g Butter
• 6 Portobello mushrooms, wiped
• 2  Garlic cloves, skinned & finely chopped
• Bunch of Parsley, washed & chopped
• Black pepper

Equipment required

• Knife
• Pastry Brush
• Baking Sheet
• Baking paper

Techniques Used

• How to Make Filo Pastry Tartlets
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  How to Make Filo Pastry Tartlets

  

  • 1. Lay stack of filo sheets on work surface and using a sharp knife, cut stack into two equal strips down its length.
    2. Cut each strip into four equal squares as shown.
    3. You will end up with the stack cut into 8 equal squares.
    4. Keeping all other filo squares covered with cling film to prevent them drying out, lay one square onto work top and brush lightly with melted butter.
    5. Top with a second square, offset to allow corners to show.
    6. Brush lightly with butter.
    7. Repeat with further two squares so all corners are offset.
    8. Gently press the layered pastry into one of the forms of a muffin tin and repeat the process with remaining pastry. Bake at 190ºC (170ºC for fan assisted ) / 375ºF /Gas M. 5 for approx. 8 -10 mins until golden brown. Cool and store in an airtight container until required.
• How to Glaze Filo Pastry
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  How to Glaze Filo Pastry

  1. Filo Pastry contains virtually no fat but a light brushing of melted butter, ghee or oil imparts a sheen to the baked recipe and adds to the eating qualities.
  2. Use a pastry brush and brush the sheets very lightly before using each one in the recipe. Brush the finished dish again before baking.

  TIP – You can introduce a flavouring such as spice, chopped herbs,garlic etc. into the butter to compliment the filling.