Stilton, pear and cream combine to make a deliciously rich filling for these crispy little filo tarts. Filo pastry is simply layered into a muffin tin, then filled with a wonderful mixture of rich Stilton, pears and cream.
- 4 sheets of filo pastry
- 50g melted butter
- 1 ripe pear
- 120g blue cheese
- 2 tbsp. double cream
- 1 egg
- Salt and pepper
Slice each filo sheet into 12 equal squares and cover under a damp tea towel whilst you make the cases.
Brush each sheet with melted butter and use to line a mini muffin tin. Brush with butter and layer another sheet over the top of each, at an angle, to create a pretty pattern. Keep brushing with butter and layering until you have 12 pastry cases with 4 filo layers.
Bake at 200C for about 10 minutes, or until golden and crisp. Leave to cool.
Mash the blue cheese. Peel, core and dice the pepper and add to the cheese, along with the cream and salt and pepper to taste. Beat in the egg and divide between the patry cases, still in the muffin tin.
Bake at 180C for 10-15 minutes or until the egg mix is golden and set. Cool slightly before serving.