Filo pastry is a great option if you are trying to have a healthier meal as it’s a lot less dense than the likes of puff or shortcrust pastry. Here we have used smoked mackerel and spring onion which is a great combination against the crunchy filo.
They work well for a make ahead lunchbox meal so make up a batch on your Sunday night and you will have a tasty lunch for Monday and Tuesday. These would equally work well for a picnic, or as a snack to serve guests.
Filo pastry is super versatile it just needs to be handled carefully – the BBC Good Food team explain more on this video which is worth taking a look.
Ingredients (makes 8):
- 1 smoked mackerel fillet
- 3 eggs
- 50ml creme fraiche
- 50g parmesan
- 1 spring onion
- 50g parsley
- 4 sheets of filo
- 15ml olive oil to brush the pastry
- Pepper to season (salt depending on taste)
- Salad to serve – we used red cabbage and cucumber
- Preheat the oven to 200C.
- Crack the eggs into a mixing bowl and whisk with the creme fraiche.
- Flake half the smoked mackerel through the mix.
- Finely chop the spring onion and the parsley and add to the mix. Stir well and set aside.
- Take a cupcake tray and grease.
- Take the filo sheets and cut each one into 4 long strips. Then cut the long strips into two.
- In each cupcake mould layer the pastry, brushing each layer with oil as you go. You should be crossing over slightly in each one to ensure that you form a pastry cup. Move fast as you don’t want the pastry to go dry.
- Fill each mould with the mix. Bake in the oven for 12-15 minutes until the pastry is crisp and the filling is cooked through. The filling will puff up.
- Leave to cool and serve alongside your desired salad.