25
filo baskets (see recipe)
2 tbsp oil
225g / 8oz shallots, finely chopped
3 tbsp apple Juice
4 tsp chopped sun-dried tomatoes
½tsp
fresh thyme, or a pinch of dried thyme
salt and pepper
25 sprigs of thyme, to decorate
Heat the oil in a non-stick frying pan and sweat the shallots gently
until softened. Add the apple juice and continue cooking until all
the liquid has evaporated.
Add the chopped sun-dried tomatoes and stir
in along with the thyme. Add salt and pepper to taste.
To
serve, place a teaspoonful of the cooled mixture into each filo basket.
Decorate with a sprig of fresh thyme.
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