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filo pastry

farmhouse filo cupsW


1/2 x zucchini, diced (2cm)

1/2 x red capsicum, diced (2cm)

1/4 x red onion, diced

2 x eggs, lightly beaten

60 g butter, melted

1/3 cup thickened cream

1/3 cup milk

1/2 cup cheddar cheese, grated

4 x sheets fillo pastry

8 x vined ripened cherry tomatoes



1. Preheat oven to 180 degrees Celsius. Grease the 8 hole muffin pans with olive oil spray.

2. In a large bowl, mix eggs, cream and milk and whisk together until combined. Add zucchini, onion, capsicum and cheese. Stir to combine.

3. Brush sheet with a little melted butter, then fold in half widthwise. Brush with a little more butter and fold in half lengthwise, then cut into 2 rectangles. Carefully push rectangles into 2 holes of pan to form pastry cups. Repeat with remaining pastry and butter to create a total of 8 cups.  Divide mixture among cups. Prick tomatoes with a toothpick several times, then place one in the centre of each cup. Bake for 20-30 minutes or until golden and cooked through. Serve warm.