Salmon & broccoli filo tarts

Salmon & broccoli filo tarts

You can make these a few hours ahead and chill, covered, ready to pop in the oven later.

By , 21 September 2015
Salmon & broccoli filo tarts
  • Ready in: 40 mins
  • Serves: 6
  • Price: £1.25 per serving
Nutritional Info
Each 128g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 1218KJ 291KCAL
of your reference intake.
Typical energy values per 100g: 952kJ/227kcal.
  • 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
  • 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.

  • 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.

  • 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.

  • Beat the soft cheese and eggs together. Stir in the spring onions and chopped dill, if using. Season with pepper.

  • 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.