Recipes
Pea and sweetcorn mini filo tarts
These may look posh but using ready-made pastry means they're not difficult
These may look posh but using ready-made pastry means they're not difficult
(25 votes)
Cook: 40 Mins
Serves: 6
Price: 30p per serving
Nutritional Information
Each 141g serving contains
Energy
967kj
231kcal
967kj
231kcal
12%
Fat
9.7g
9.7g
Med
14%
14%
Saturates
4.5g
4.5g
Med
23%
23%
Sugars
2.3g
2.3g
Low
3%
3%
Salt
0.61g
0.61g
Med
10%
10%
of your reference intake.
Typical energy values per 100g:
686kj/164kcal
Typical energy values per 100g:
686kj/164kcal
Ingredients
100g frozen peas, defrosted
100g frozen sweetcorn, defrosted
1 spring onion
3 medium eggs
200g Asda Original Light Soft Cheese, 50% less fat
60g 50% Less Fat Mature British Cheese, grated
200g pack Asda Filo Pastry
Method
1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Pat the peas and corn dry with kitchen paper. Trim the root and tough green leaves off the spring onions using kitchen scissors, then snip the rest into small pieces.
3
Put the soft cheese and half the Cheddar in a bowl, break in 1 egg and mix with a fork until evenly mixed. Season with pepper.
4
Lightly beat the other egg with a fork.
5
Cut each pastry sheet into 6 squares. Put under a damp tea towel so they don’t dry out while you’re working. Brush one square with egg then lay it in one hole of a muffin tin, pressing down very gently to shape it to the base. Repeat with 3 more squares. Do this for the other 5 tarts.
6
Divide the peas and corn between the pastry cases then pour the egg mixture on top. Sprinkle on the rest of the Cheddar. Bake for 15-20 mins, then serve warm or cold.