Filo Cases are extremely easy to make once you get the hang of it. Once made, they’ll keep in an airtight container for about a week and are delicious filled with sweet and savoury!
I posted this in 2011 and have just realised that I’ve never got around to posting recipe ideas! I promise to do that soon and leave links here but in the meantime, here are some super easy ideas for the base, the contrasting flavour and the topping.
What to Fill Filo Cases with
Think layers, almost like doing a flat canapé. 3 layers is perfect. So the cases aside, you want:
- This can be a protein, like chicken, beef, lamb, cheese
- Or keep it vegetarian/vegan with tofu, tempeh, mushrooms, marinated vegetables like artichoke
- You could even cook up something, let it cool, then fill your filo cups. Eg, eggs and spinach, cheesy spinach, ratatouille
Usually something wet is always good, like a sauce or chutney.
Depending on your filling, this can be a herb, a strip of vegetable (marinated is good) or nuts.
Here are some recipes that can be re purposed to fill filo cups:
And some filling/topping ideas:
Some super easy filo cup combinations that can all be shop bought:
- Brie or Camembert with Cranberry Sauce, Onion Marmalade.
- Almost any cheese is good topped with chutneys, onion marmalade and a favourite of mine, kimchi.
- Smoked Chicken topped with pesto sauce, whether the regular basil or Red Chilli Pesto (above).
- Make it a sweet and fill it up with no bake cheesecake combinations or mousses.
The filo cases can be made up to a month in advance and stored in an airtight container.
I fill these cases up about 30 minutes before, or so, the later the better as the pastry will get soggy.
Filo Cases (or filo cups) are extremely easy to make once you get the hang of it. Once made, they’ll keep in an airtight container for about a week and are delicious filled with sweet and savoury!
- 150g/5oz filo pastry
- 4tbsp melted butter
You’ll need a mini muffin tin (I have the Lakeland mini morsel tin) and a pastry brush
- Preheat oven to 180˚C (350˚F). Brush tin with melted butter.
- Unroll the pastry, using a pair of scissors, cut pastry into 2″ (5cm) squares.
- Brush with melted butter and stack 3 of them together at odd angles and gently press into tin.
- Bake for 6-8 minutes, till golden brown.
- Wait for them to cool completely before removing.
- Fill your filo cases just before serving, no more than 30 minutes or so, to prevent soggy bases.
- Category: Appetisers
- Cuisine: International