Filo Pastry Baskets

basket-loaded-no-parmeson

Makes 2 baskets
Prep Time 10 mins
Cooking Time 15 mins
Ingredients

  • 2 Filo pastry sheets, cut in half
  • 1 Small red onion, finely chopped
  • 12 Button mushrooms
  • 12 Asparagus spears, cut into three sections
  • Sprinkling of Parmesan cheese
  • 2 Tbsp Extra virgin olive oil
  • 2 Tsp Low fat butter spread (see cook’s tips 1.)

Method for the pastry baskets

  • Melt the low fat butter spread and grease two upturned Dariole moulds
  • Lay one half sheet of filo pastry over the mould, brush a little melted low fat spread over the pastry and fold back any overhanging edges
  • Repeat the process with the second half sheet, laying across the other way, so you’ve covered the mould
  • Gently cup your hands round the mould to make sure the pastry has adhered
  • Place on a baking tray and bake for 15 minutes in a preheated oven 350°F/180°C/Gas mark 4
  • When cooked, leave for 10 minutes to cool slightly
  • Carefully ease the pastry from the moulds, set aside

Method for the filling

  • Heat the olive oil in a wok or frying pan
  • Add the onion, pepper and mushrooms, stir fry for 4-5 minutes
  • Add the asparagus and cook for another 3 minutes
  • Spoon into the filo baskets
  • Sprinkle a little grated parmesan on top of each one
  • Serve

Cook's tips

  • I used “I Can’t Believe it’s not Butter”

Equipment

  • Wok or frying pan
  • 2x200ml Dariole moulds

Shopping List

  • Filo pastry sheets
  • 1 Small red onion
  • 12 Button mushrooms
  • 12 Asparagus spears
  • Parmesan cheese
  • Extra virgin olive oil
  • Low fat butter spread
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