Ingredients (Makes 32 tartlets)
Preheat the oven to 180°C, 350°F, Gas 4. Lightly grease a 12-hole mini muffin tin. Brush one whole sheet of filo pastry lightly with a little melted butter, place a second sheet on top and brush again.
Cut the double sheet into 32 equal squares and press a square of pastry into each mould in the muffin tin. Bake in the preheated oven for 6-7 minutes until light golden brown. Repeat with the remaining pastry squares until all are used. Leave to cool before completing with fillings (see suggestions below) or store until required.
Guacamole and salsa
Place approximately 1⁄2 tsp of ready-made guacamole in one half of the tartlet and a similar amount of salsa – either ready-made or your own (we’ve used chopped tomatoes, spring onion, chilli and coriander) in the other half of the case.
Salmon with ginger and lime
Wrap a fillet of salmon, weighing approximately 175-200g/6-7oz, in foil with 2.5cm/1in fresh ginger, peeled and finely chopped, and the juice and zest of half a lime. Bake in a preheated 180°C, 350°C, Gas 4 oven for 12 minutes. Remove from the oven and leave to cool, then break the salmon into large flakes.
Combine 100ml/4fl oz crème fraîche with a little wasabi paste to taste, then place a level teaspoonful in the base of each tartlet and top with a few flakes of salmon and a little lime zest.
Crab with lemon, chilli and parsley
Combine approximately 200g/7oz canned flaked crabmeat, drained, with the juice and grated rind of 1 lemon, 1 finely chopped small red chilli and a handful of fresh parsley, chopped. Spoon the mix into the filo tartlet cases and garnish with a little extra lemon zest.
Roquefort, celery and walnut
Crumble a little Roquefort cheese (or other blue cheese of your choice) into the tartlet and top with 2-3 slices of celery and half a walnut or two.