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Jo Wheatley's Philadelphia filo cups Jo Wheatley's Philadelphia filo cups
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Philadelphia filo cups

The creamy Philadelphia Garlic and Herbs topping on these filo cups is the ideal counterpart to the grilled veg and crisp filo cases – the perfect party canapé

SERVES
8
PREP
10 MINS
COOK
30 MINS
DIFFICULTY
EASY
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The creamy Philadelphia Garlic and Herbs topping on these filo cups is the ideal counterpart to the grilled veg and crisp filo cases – the perfect party canapé
Watch how it's made

INGREDIENTS

Ingredients
  • - 1 small aubergine, sliced lengthways
  • - 3 tbsp olive oil
  • - 4 sheets filo pastry
  • - 1-2 roasted peppers from a jar, patted dry and torn into chunks
  • - 50g soft goat’s cheese
  • - 120g Philadelphia Garlic and Herbs
  • - 6 chives, snipped into thirds

METHOD

Method 1. Heat oven to 200C/180C fan/gas 6. Brush both sides of the aubergine slices with a little oil, then season and cook on a griddle until charred and really soft.

2. Take each filo sheet in turn and brush with more of the oil. Fold over on itself to layer up until you have a roughly 12 x 24cm rectangle, then snip in half into two rough squares, and press each square into a hole of a muffin tin. Repeat to use all of the filo, and line 8 tin holes.

3. Fill each tart with some red pepper, 1 tsp of goat’s cheese and the aubergine slices, alternating the layers so each tart is different.

4. Bake for 8-12 mins until the pastry is crisp and golden. Cool on a wire rack.

5. Once cool, spoon a nice dollop of the Philadelphia on top of each tart, and finish by crossing two chive pieces on top of each other.

NUTRITIONAL INFORMATION

Nutritional information
Kcal 157
Fat (g) 8.2
Saturates (g) 2.9
Carbs (g) 14.9
Sugars (g) 2.3
Fibre (g) 2.1
Protein (g) 4.8
Salt (g) 0.5
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Ingredients