Stuffed Filo Tartlets

A stylish appetizer.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Stuffed Filo Tartlets

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    6 sheets thawed frozen filo dough 10 oz firm smoked chorizo, sliced
    olive oil, as needed 1/2 red onion, very finely sliced
    3 red or orange bell peppers, seeded, and cut into quarters 5 oz goat cheese, crumbled


    Prep: 45 min Total: More than 60 min
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    • 1

      Preheat the oven to 350°F (180°C). Brush 1 filo sheet with oil and cut into quarters. Place a filo quarter in a tartlet pan. Stack the remaining three sheets on top of the first, giving each a quarter turn before stacking. Fold the filo over the edge of the pan. Brush with oil and bake for 10 minutes, until crisp and golden.

    • 2

      To make the filling, broil the peppers, skin side up, until the skin is blackened and blistered. Cool. Peel and cut into thick slices.

    • 3

      Heat 1 tbsp oil in a frying pan and cook the chorizo until crisp and browned. Drain on paper towels.

    • 4

      Arrange the peppers, onion, and cheese on the tarts. Top with hot chorizo to serve.

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