Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 16 people
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Difficulty level: 2 out of 4
6 Ingredients
Number of servings
16
- 3 sheets filo pastry
- 1 cup dried cranberries
- 1 cup dry roasted almonds, chopped
- 1/2 cup fresh parsley, finely chopped
- 170grams Chris' Heritage Goats Cheese & Black Truffle Dip
- 5milliliter olive oil (to grease)
Method
Step 1 of 8
Preheat oven to 180 degrees celcius.
Step 2 of 8
Ensure filo pastry is defrosted.
Step 3 of 8
Use canola or olive oil to grease a mini cupcake mould (we've used one that makes 16 mini cupcakes).
Step 4 of 8
Cut squares out of the filo pastry that fit completely over each cupcake mould, and place in the centre of each mould (with corners of the filo pastry sticking out of the edge).
Step 5 of 8
In a bowl, mix together dried cranberries, roasted almonds, half the parsley and 1 tub of Chris' Heritage Goat Cheese & Black Truffle dip.
Step 6 of 8
Put a sizeable spoonful of the mixture in each pastry mould.
Step 7 of 8
Bake in the oven until pastry puffs, and dip begins to golden on top (approximately 15 minutes).
Step 8 of 8
Remove from oven, and sprinkle with the remaining chopped parsley. Serve and enjoy.
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