Heat oven to 180C/fan 160C/gas 4.
Sandwich 3 sheets of filo together, brushing
with melted butter between each layer,
then repeat with the rest of the filo. Using
a 7cm round cutter, cut out 24 circles.
Brush the holes of a non-stick mini muffin
tin with melted butter, then press the circles
into the holes (you may need to make these
in batches – just keep the rest of the filo
circles covered with a damp tea towel until
ready to cook). Bake for 15 mins until golden
brown. Can be stored in an airtight
container for up to a day.
To serve, return the filo cases to a warm
oven to heat through. Heat the oil in a wok
or frying pan over medium heat. Fry the
garlic for a few secs, add the carrot, cabbage and bamboo shoots, then stir-fry for 2 mins.
Stir in the mushrooms, oyster and soy sauce
for 1 min more, remove from the heat, then
add the chives. Season with some pepper,
then spoon into the cases and serve the