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Frankfurter filo tarts

These Frankfurter filo tarts always go down well during  the winter holiday  season.  You can use other veggies, such as spring onions, shredded cabbage, spinach and instead of cheese, mayo works well too (just mix the filling with it). Serve warm  for a weekend lunch with crispy salad or at room temperature as a party nibbles.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 frankfurters
  • About 3 sheets of filo pastry
  • Melted dairy-free butter or coconut oil
  • ½ red pepper
  • ½ cup chopped mushrooms
  • 3 Tbsp chopped green beans or peas
  • Chopped parsley
  • 3 Tbsp Grated smoked cheese approx.
  • Melted butter or oil

Method
 

  1. Preheat the oven to 180C. Using a silicon brush, grease the holes of a muffin pan with melted butter or oil.
  2. Put 3 filo sheets on top of each other and cut out 10 x10 cm squares. Cover them with a towel.
  3. Lay a filo square on a chopping board, brush it with some melted butter/oil, then layer another square on top, slightly turned. Brush this also with butter/oil, then layer another square on top, again angled. Put this shape into one of the tin holes, slightly pushing it down with your fingers.
  4. Repeat with the rest of the filo squares until you get 12 baskets.
  5. Put the muffin tin into the oven for 5 minutes.
  6. Meanwhile, finely chop the mushrooms and red pepper, slice the frankfurters.
  7. Take the muffin tin out of the oven and divide evenly the chopped mushroom, red pepper, beans/peas and frankfurter pieces between the baskets. Scatter the grated cheese on top.
  8. Cook 10 minutes, until golden and the cheese has melted.