Pea-and-sweetcorn-filo-tarts

Pea and sweetcorn mini filo tarts

These may look posh but using ready-made pastry means they're not difficult

By , 27 July 2017

(23 votes)

Pea and sweetcorn mini filo tarts
  • 40 Mins

  • Serves: 6

Nutritional Info
Each 141g serving contains
  • Energy

    968KJ

    231KCAL

    12%
  • Fat

    9.7g

    med

    14%
  • Saturates

    4.5g

    med

    23%
  • Sugars

    2.3g

    low

    3%
  • Salt

    0.61g

    med

    10%
of your reference intake.
Typical energy values per 100g: 686kJ/164kcal.
Ingredients
  • 100g frozen peas, defrosted
  • 100g frozen sweetcorn, defrosted
  • 1 spring onion
  • 3 medium eggs
  • 200g Asda Original Light Soft Cheese, 50% less fat
  • 60g 50% Less Fat Mature British Cheese, grated
  • 200g pack Asda Filo Pastry
Method
  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Pat the peas and corn dry with kitchen paper. Trim the root and tough green leaves off the spring onions using kitchen scissors, then snip the rest into small pieces.

  • Put the soft cheese and half the Cheddar in a bowl, break in 1 egg and mix with a fork until evenly mixed. Season with pepper.

  • Lightly beat the other egg with a fork.

  • Cut each pastry sheet into 6 squares. Put under a damp tea towel so they don’t dry out while you’re working. Brush one square with egg then lay it in one hole of a muffin tin, pressing down very gently to shape it to the base. Repeat with 3 more squares. Do this for the other 5 tarts.

  • Divide the peas and corn between the pastry cases then pour the egg mixture on top. Sprinkle on the rest of the Cheddar. Bake for 15-20 mins, then serve warm or cold.