Quails Eggs & Prawn Filo Cups

INGREDIENTS (Makes 16)

◆ 2 sheets filo pastry 46x25cm

◆ 3tbsp melted butter For the quails eggs cups:

◆ 4 quail eggs

◆ 2tbsp mayonnaise

◆ 1tsp pesto

◆ Lumpfish roe and dill sprigs to decorate

For the spicy prawn cups:

◆ 2tbsp mayonnaise

◆ 1 tsp sweet chilli sauce

◆ 40g cooked and peeled prawns, chopped

◆ 1 spring onion, finely sliced

1

Preheat the oven to 180°C/Fan160°C/Gas 4. Lay one sheet of filo pastry on a large chopping board and keep the remainder covered. Brush with melted butter and cut into 5.5cm squares. Place four squares, one on top of the other, at angles for spiked edge. Gently press down into a hole of a 24-hole mini muffin tin. 2 Repeat with remaining filo pastry and melted butter to make 16 cups. If you only have a 12 hole tin, prepare and cook in two batches. Bake for 8-9mins, until crisp and golden. Cool slightly then transfer to a wire rack to cool. 3

Cook the quail eggs in boiling water for 3 mins, then drain and refresh in cold water. Peel. Mix the mayonnaise and pesto together and spoon into 8 pastry cups. Cut eggs in half and add one half to each. Garnish with lumpfish roe and dill. 4

Mix mayonnaise and sweet chilli sauce. Mix in half the prawns and spring onions. Spoon into remaining filo cups. Top with the remaining prawns and spring onions. Serve with the quail egg cups.