Fill these light and crisp pastry cases with a mixture of small chunks of Mozzarella cheese (± 200 g) mixed with the same quantity of halved baby tomatoes, torn or shredded fresh basil leaves, a drizzle of favourite salad dressing and a dash of salt and ground black pepper.
3 sheets phyllo pastry
75 ml melted butter or margarine
- Fold the 3 sheets of phyllo pastry in half and press down onto the fold line.
- Unfold and cut through the sheets on the fold line.
- Fold the halved sheets in half again and cut the same way as before to make 12 strips.
- Stack the strips and fold in half again lengthwise. Unfold, cut on the fold line once more to make 24 shorter strips and stack again.
- Cut in half lengthwise once more to make 48 squares.
- Preheat the oven to 170°C and brush 16 medium muffin cups lightly with butter.
- Brush the first phyllo pastry square very lightly with melted butter and cover with a second square with the points protruding star-shaped over the straight edges of the first.
- Repeat with the third square and place the stack over the cup of the muffin tin.
- With the finger tips, press down gently into the cup to shape neatly and repeat until 16 pastry cases have been made.
- Bake for about 5 minutes or until pale golden. Take care while baking and check constantly for the pastry cases brown very quickly and if over baked the taste and appearance will be impaired.
Makes 16 x 3 layered pastry cases.
Note: The pastry cases may be made well in advance and stored in an airtight container until required. Fill with the mixed Caprese style salad filling shortly before serving.
Recipe by Carolié de Koster. See page 767 of the Art Of Cooking recipe book or instructions on how to make smooth-edged pastry cases.