Filo Picnic Baskets

A great picnic or canapé tart which can be made up at the last minute with your choice of filling.

The word Picnic dates back to 1740-50  when the Germans called an excursion at which a meal is taken outdoors a  Pic-nic (now Picknick) and the French called it pique-pique. Nowadays eating al fresco is a regular occurrence in England, whether as a barbecue, fish and chips on the sea front or a picnic in the countryside.

Filo Picnic Baskets
Serves 6
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Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Ingredients
  1. 6 large filo pastry sheets
  2. 100g butter, melted, mixed with 2tbsp olive oil
Instructions
  1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep patty tin using the melted butter and oil.
  2. Brush 1 sheet of filo pastry with the melted butter and oil, then top with the second sheet and brush again. Then finish off with a third sheet.
  3. Using an 8cm cutter, cut as many circles as you can keeping close to each circle to get as many out as possible.
  4. Use the filo circles to line the patty tin, and press them gently into the bases.
  5. Bake for approximately 8 minutes until starting to look golden. Turn them over and rest on the tin and bake for a further 3-4 minutes to crisp up the bottoms.
  6. To make lids for the fill baskets, follow the above to stage 3, then using a 6cm cutter cut out as many circles as you can. You can, at this stage to make a tasty crisp or 'dipper', brush them with butter and sprinkle with Parmesan cheese, sesame seeds or poppy seeds.
  7. Place these on a greased baking tray and bake for about 7 minutes until golden.
  8. When you are ready to go, fill your basket with your choice of filling and pop the lid on.
  9. The cooked filo shells can be stored in a container in the fridge or freezer until ready to use, then flashed in the oven to crisp up.
Notes
  1. Suggested fillings -
  2. Avocado, hummus and black olive
  3. Chopped ham with egg mayonnaise
  4. Diced chicken in herb mayonnaise
  5. Grated cheddar cheese, sweetcorn and celery
  6. Red onion marmalade and goats cheese
  7. Mozzarella with sun-dried tomato in garden herb pesto
Sheila's Pantry http://sheilaspantry.com/

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