Canapés Picnic Vegetarian

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

Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Servings: 6


  • 6 large filo pastry sheets
  • 100 g butter melted, mixed with 2tbsp olive oil


  • Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep patty tin using the melted butter and oil.
  • 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.
  • Using an 8cm cutter, cut as many circles as you can keeping close to each circle to get as many out as possible.
  • Use the filo circles to line the patty tin, and press them gently into the bases.
  • 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.
  • 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.
  • Place these on a greased baking tray and bake for about 7 minutes until golden.
  • When you are ready to go, fill your basket with your choice of filling and pop the lid on.
  • 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.


Suggested fillings -
Avocado, hummus and black olive
Chopped ham with egg mayonnaise
Diced chicken in herb mayonnaise
Grated cheddar cheese, sweetcorn and celery
Red onion marmalade and goats cheese
Mozzarella with sun-dried tomato in garden herb pesto

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