About this recipe:These tasty little tarts are always the first things to go at my dinner parties. You need a mini muffin tin to make the filo cases, but you could also easily modify to make larger tarts in regular muffin tins. Choose your favourite mix of cheeses for the filling!
8 sheets filo pastry
125g melted butter
1 tablespoon butter
225g pork sausage, finely chopped
450g mushrooms, diced
1 dessertspoon minced garlic
350g grated mozzarella cheese
75g grated Parmesan cheese
25g grated Pecorino Romano cheese
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Method Prep:30min › Cook:20min › Ready in:50min
Preheat oven to 180 C / Gas 4. Brush mini muffin tins with melted butter.
To make mini filo cups, place one filo sheet on work surface, keeping the remaining sheets covered with a damp cloth. Brush the sheet with melted butter. Place another sheet on top and brush again with butter. Continue with butter-filo layers until you have used four sheets of filo. Then repeat to make another four sheet stack of filo.
With a large knife, cut each stack of filo into 15 equal rectangles, about 7x10cm each. Gently press rectangles into muffin tins to make cases. Bake filo cases for 10 minutes until light golden brown. Cool completely before filling.
Meanwhile, in a large frying pan over medium heat, melt 1 tablespoon butter and combine sausage and garlic. Cook until sausage is browned, about 5 to 8 minutes; drain dripping and add mushrooms. Stirring occasionally, cook 5 minutes more or until all liquid evaporates; remove from heat and let cool. Meanwhile, combine all grated cheese in a bowl and mix thoroughly.
Fill each filo case with 1 tablespoon of the sausage mixture, and top with a pinch of cheese mixture. Bake in a preheated oven 10 to 12 minutes, or until the cheese melts and the pastry is golden brown. Serve immediately.