Mini Filo Tartlets

These mini Filo pastry tartlets are a versatile and appetizing canape to serve with drinks or as part of a selection of dishes this Christmas. 

Mini Filo Tartlets Recipe

A packet of filo pastry - approximately 250g - 300g with 7 or 8 sheets

25g melted butter

Your choice of fillings - See recipe

AGA mini muffin tray

Makes 48 mini filo tartlets

Filo cases:

  1. First put the butter in a small dish on the back of the AGA or in the AGA warming oven to melt.  
  2. Without unrolling the pastry, cut it into 4 equally sized pieces. Any pastry not needed at this point can be wrapped and frozen to use another time.
  3. Unroll one of the pieces and cut into squares - this will be 4 - 6 per section depending on the dimensions of the pastry. Each pile will have 7 or 8 pieces from the sheets. Repeat with the remaining pastry to give a pile of approximately 100 pieces. 
  4. Take a square and brush one side with melted butter, place another square on top but offset and brush with butter.  Pick up the two sheets together and press into the tin.  Repeat with the remaining filo sheets.
  5. Bake in the AGA roasting oven for 10 minutes until lightly browned. Cool and store in an airtight container or freeze until needed.


  • Spiced Chicken with Banana and Cardamom Raita

Finely slice a chicken breast and toss with 1 tbsp olive oil, 1 tsp cumin, 1/4 tsp turmeric, 1/2 tsp salt and a pinch of cayenne pepper (Alternatively use 2 tsp curry powder in place of individual spices). Roast the chicken in the AGA roasting oven for 20 mins or until cooked through. Cool then slice thinly into 1cm long pieces. Make a raita by mixing 50g natural yogurt, 50g double cream, 1/4 tsp crushed cardamom seeds, 1/4 banana, finely chopped, a tbps sultanas. Season with salt. This raita can be made several days in advance. You will also need a tbsp of flaked toasted almonds.

To assemble, put a slice or two of chicken in each filo case, top with a teaspoon of raita and a few flaked almonds.

  • Garlic Prawns with avocado

Pan fry a few large prawns in a little butter and crushed garlic. Cool and set aside or keep chilled in the fridge for 48 hours. To assemble, half, peel, destone and slice a ripe avocado into 1cm pieces. Toss with little lemon juice, salt and pepper. Spoon into the filo cases with a few garlic prawns. Finish with a little parsley or fresh herb and a little squeeze of lime juice.

  • Artichoke Dip

Put a teaspoon of artichoke dip (either warm or cold) into each filo case. Top with a little piece of little gem lettuce, a chive or two or other green herb and a grind of black pepper.

  • Humous and Roasted Pepper

Roast a whole pepper in the AGA roasting oven for 30 mins. Cool in a covered bowl and then deseed and peel - the skin will come away easily once cooled. Chop into very small pieces and season with salt and pepper. Put a teaspoon of hummus into each filo case, top with a little roasted pepper and a sprig of flat leaf parsley. Add a few whole cooked chickpeas if you have some, too. Roasting some chickpeas tossed with a little olive oil, cumin or paprika and salt in the roasting oven for 20 - 30 mins until crunchy, makes a nice topping too.

  • Strawberries and Cream - Daiquiri Style

Take a punnet of strawberries, hull them and then slice and toss with a little icing sugar. Set aside for a few minutes or up to 4 hours. Beat a tub of mascarpone cheese with 2 tbsp icing sugar. Add the juice of a lime juice and 1 - 2 tbsp white rum for a ‘daiquiri cocktail’ style flavour. Spoon the mascarpone into the Filo tartlets and top with a few strawberries. Dust generously with icing sugar and serve.

AGA Tip: The filo cases can be prepared and baked ahead and stored in an airtight container for several days or frozen until needed. Defrost at room temperature and fill up to 4 hours before serving.