Sausage and mushroom filo cases

    50 min

    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!

    19 people made this

    Serves: 30 

    • Filo cases
    • 8 sheets filo pastry
    • 125g melted butter
    • Filling
    • 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

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Brush mini muffin tins with melted butter.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

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    Average global rating:

    Reviews in English (14)


    I know this is my recipe but I wanted to give a tip. If you like yours a little crispier bake the tart cups for about 5 min before you fill them  -  29 Oct 2008  (Review from Allrecipes US | Canada)


    This recipe turned out great! My family loved it. That said, I gave it 4 stars because I found it very confusing. First, why put butter in with sausage - it's already loaded with fat - and you're throwing it away when you drain. I saved the butter until the mushrooms were added. I suspect it can be omitted entirely. Second, I think the pound of cheese is waaaaay too much. The recipe says put a pinch on each tart - no way that uses a pound. I mixed 1/3 to 1/2 pound in with the suasage and mushrooms after they cooled, and that was very generous. There was so much cheese in the mix that a pinch on top was no longer necessary. In all fairness, I used grated instead of shredded cheese, but a pound is a pound. I also took the advice of others and pre-baked the tart shells for 5 minutes. I will definitely make this again with my slight modifications. Thank you for submitting this great appetizer.  -  21 Jun 2009  (Review from Allrecipes US | Canada)


    I followed this recipe exactly and the bottoms of the shells were VERY soggy. I even drained the sausage really well. The taste was okay, I would probably recommend using less sausage and more mushroom, since you couldn't even taste them. I won't be making these again. I had to go to the store and come up with another plan for Christmas appetizers. Bummer...  -  24 Dec 2007  (Review from Allrecipes US | Canada)