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the Ingredients
Instructions
These perfect little pastry appetisers are oozing with delicious flavours.
Method:
- Sauté the onion until translucent. Stir through the spinach, season and allow to cool.
- Divide the filo pastry sheets into eight 10cm squares. Brush one sheet of filo and place butter side up into the muffin tin.
- Repeat with two more sheets, placing the filo sheets at cross angles. Add some spinach and a slice of goat’s cheese.
- Just before you cook your tartlets, whisk two eggs in a jug and season, pour the egg over the tartlets. The egg should just cover the base of the cheese.
- Bake on a medium indirect heat for twenty minutes and serve warm.
- Sauté the onion until translucent. Stir through the spinach, season and allow to cool.
- Divide the filo pastry sheets into eight 10cm squares. Brush one sheet of filo and place butter side up into the muffin tin.
- Repeat with two more sheets, placing the filo sheets at cross angles. Add some spinach and a slice of goat’s cheese.
- Just before you cook your tartlets, whisk two eggs in a jug and season, pour the egg over the tartlets. The egg should just cover the base of the cheese.
- Bake on a medium indirect heat for twenty minutes and serve warm.
In the kitchen:
At the barbecue:
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