Roquefort, Celery and Walnut Tiny Filo Tartlets

Roquefort, Celery and Walnut Tiny Filo Tartlets

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Easy
tray
32 Tartlets
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7 minutes bake time

Perfect for nibbles or as a starter, try this recipe for Roquefort, celery and walnut tiny filo tartlets – made with Jus-Rol’s filo pastry sheets.

Ingredients

  • Small check mark in a circle icon Jus-Rol™ Filo Pastry
  • Small check mark in a circle icon Butter, melted for brushing
  • Small check mark in a circle icon 200g Roquefort cheese, crumbled
  • Small check mark in a circle icon 3 Celery sticks, cut into 64 slices
  • Small check mark in a circle icon 16 Walnuts, halved
Equipment required
  • Mini Muffin Tins
  • Pastry Brush
  • Sharp knife

Method

  1. Preheat oven to 180ºC (160º for fan ovens) 350ºF, Gas M 4.
  2. Brush one whole sheet of filo lightly with melted butter, place a second sheet on top and brush again.
  3. Using a sharp knife, cut the double sheet into 32 equal squares and press each square into a mini muffin tin. Bake for 6-7 minutes until light golden brown. Repeat with remaining pastry.
  4. Crumble a little Roquefort cheese into the tartlet and top with 2-3 slices of celery and half a walnut.

Made With

Frozen Filo Pastry Sheets