Recipes
Salmon & broccoli filo tarts
You can make these a few hours ahead and chill, covered, ready to pop in the oven later.
You can make these a few hours ahead and chill, covered, ready to pop in the oven later.
(5 votes)
Cook: 40 Mins
Serves: 6
Price: £1.25 per serving
Nutritional Information
Each 128g serving contains
Energy
1219kj
291kcal
1219kj
291kcal
15%
Fat
15.4g
15.4g
Med
22%
22%
Saturates
7.9g
7.9g
Med
40%
40%
Sugars
2.0g
2.0g
Low
2%
2%
Salt
1.28g
1.28g
Med
21%
21%
of your reference intake.
Typical energy values per 100g:
952kj/228kcal
Typical energy values per 100g:
952kj/228kcal
Ingredients
3 sheets filo pastry
125g pack Tenderstem broccoli, broken into small florets
40g butter, melted
125g Chosen by you Original Soft Cheese
2 eggs
2 spring onions, trimmed and sliced
1 tbsp chopped dill, plus extra to serve (optional)
Mixed salad, to serve
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Cut each filo sheet in half along the middle to make rectangles. Cut each half into 4 small squares.
2
Put the broccoli in a bowl and pour over boiling water to cover. Leave for 2 minutes. Drain, then put on kitchen roll to absorb any excess moisture.
3
Brush 6 holes of a muffin tin and the pastry sheets with the melted butter. Layer 4 squares of pastry in each muffin hole, rotating each one a little - they'll hang over the tin slightly. Bake for 5 minutes.
4
Beat the soft cheese and eggs together. Stir in the spring onions and chopped dill, if using. Season with pepper.
5
Spoon the cheese mixture into the filo cases and add the broccoli and a slice of salmon. Bake for 10 minutes until set. Top with dill, if you like, and serve with salad.