Filo Baskets
You will need 2in diameter patty tins, which are available in trays
of 12.
4-5 sheets of filo pastry
2-3 tbsp light vegetable oil
Brush one sheet of filo pastry
lightly with oil and cut into 2.5 inch squares. Take one square and
overlap with another square placed diagonally
on top. This means you end up with 8 points like a star. Press this shape
gently into the patty tins until all the trays are filled up. Bake in
a preheated oven at l90°C/375°F/Gas 5 for 7-10 minutes until
golden brown. Allow to cool and store for up to a week in an airtight
container until ready to use.
Pastry Boats
As used in the Wild Mushroom Tartlets
You will need 25 small pastry boats.
225g / 8oz plain flour
1 tsp salt
100g / 4oz butter
2 free range egg yolks, beaten
4-5 tbsp cold water
Sift the flour with the salt and rub in butter. Add the egg yolks and
water and work together to form a soft dough. Add more water if necessary,
but the dough should not be sticky. Roll into a ball and wrap in clingfilm.
Chill in the fridge for at least 30 minutes until firm.
The dough can be stored in
the fridge for up to 3 days. Roll out the pastry to just under ¼inch
/ 5mm and stamp out boat shapes with the tins. Line the tins with the
pastry and stack them one on top of
another up to five tins high.
Leave the top tin empty. Press
the stacks of tlns gently down and leave to chill. Meanwhile, preheat
the oven to
200°C/400°F/Gas 6. To cook, place the stacks of pastry-lined tins on
a baking sheet and bake in the oven for about 15 minutes, until the pastry is
golden brown. Remove and allow to cool.
These boats can be stored in an airtight container for up to a week
before using.
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