Serves 24
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Your grand Christmas feast can begin on the right foot with these delicious cheesy tartlets. Easily prepared by mixing everything together, their fuss-free pastry also bring a satisfying crunch alongside soft, irresistible mash. Plus, they only take half an hour to make!


  • 4 sheets fillo pastry
  • 50 g butter, melted
  • 1 small piece kumara (300 g), chopped coarsely
  • ¼ cup finely chopped fresh mint
  • 100 g soft goat's cheese, crumbled
  • 24 small fresh mint leaves

Preheat oven to 200 C. Grease two 12 hole (1 tbsp/20 ml) mini muffin pans.

Layer pastry sheets, brushing each with butter. Cut pastry stack into 24 x 7 cm squares; line pan holes with squares. Bake for 5 mins or until browned lightly; cool in pans.

Meanwhile, boil, steam or microwave kumara until tender; drain. Cool. Mash kumara in a medium bowl with chopped mint until smooth; season to taste.


Divide mash between tartlet shells. Top with goat’s cheese and mint leaves.

TIP Tartlet shells will keep in an airtight container for up to 1 week. Assemble tartlets up to 1 hr before serving.

Photo: bauersyndication.com.au

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