Potato And Feta Filo Tarts

These individual potato and feta filo tarts are a stylish finger food idea.

The ingredient of Potato And Feta Filo Tarts

• 1 chorizo sausage finely chopped
• 1 desiree potato peeled finely chopped
• 4 sheets filo pastry
• 80g butter melted
• 180g lemnos traditional fetta crumbled
• 2 tbsp coarsely chopped flat leaf parsley
• 3 eggs lightly whisked
• 1 4 cup thickened cream
• flat leaf parsley leaves to serve

The Instruction of potato and feta filo tarts

• preheat oven to 180u00b0c brush twelve 80ml 1 3 cup capacity muffin pans with oil
• heat a large non stick frying pan over high heat add chorizo cook stirring for 2 minutes or until golden brown use a slotted spoon to transfer to a plate add potato to pan cook stirring for 5 minutes or until golden and tender remove from heat
• cut each filo sheet in half crossways cut into thirds crossways cut each strip into thirds crossways to cut into squares brush a filo square with butter and place in the base of 1 prepared pan repeat with 5 filo pieces rotating slightly to completely cover the side of the pan
• spoon the potato chorizo feta and parsley into each filo case whisk the eggs and cream together in a jug pour evenly among filo cases bake for 20 25 minutes or until golden brown and filling is set top with extra parsley leaves to serve

Nutritions of Potato And Feta Filo Tarts

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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