Picnic Snack

Filo Picnic Baskets

Simple and cheap way to have a tasty snack or lunch to suit the whole family and use any bits and pieces left in the fridge or store cupboard. 

You can please everyone without too much work – vegans, vegetarians, dairy-free….. simply put a selection of fillings on the side and let everyone choose their selection.  This is great to get chidden involved in making their own tart. Pop some fruit in one to get them to have a sweet one as well. 

Filo Picnic Baskets

Prep Time8 mins
Cook Time10 mins
Total Time18 mins
Servings: 10

Ingredients

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

Instructions

  • 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 filo 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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