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Filo Pastry Baskets with Scallop Pâté and Mussels

Filo Pastry Baskets with Scallop Pâté and Mussels

Ingredients

Scale
  • 4 sheets filo pastry
  • 100g tin of scallop paté (or your choice seafood paté)
  • 1 x 95g tin mussels in white escabeche (or your choice mussels)
  • red cabage to garnish
  • rocket leaves to garnish
  • salt and pepper to taste

Instructions

  1. For this recipe you’ll need 8 cupcake cases to shape the little filo pastry baskets.
  2. Take you sheets of filo pastry and cut them in halve. Then with slightly wet hands to make the pastry more pliable, shape each half into one of your cupcake cases to make your baskets.
  3. Then place the cupcake cases in a preheated the oven for about 15 minutes at 180C. Keep an eye on them though so that they don’t burn.
  4. Your baskets are ready when they the pasty is crispy and golden. Remove them from the oven and put on a plate.
  5. Stuff the baskets with a couple of teaspoons of scallop pâté. Then top with a mussel from your mussel in white escabeche mix and garnish with some slices of red cabbage and some rockets leaves.
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