Got a group of friends coming over last minute? Whip out these yummy and fresh turkey cups that are easier to make than they look. If you have time, make cups and filling in advance and store separately.
- 4 sheets filo pastry
- 200 g cooked roast turkey, finely chopped
- ⅓ mayonnaise
- ⅓ cup chopped parley
- ⅓ cup chopped walnuts
- 1 celery stalk, trimmed, chopped leaves reserved
- 2 tsp wholegrain mustard
- Grated zest 1 lemon, 1 tbsp juice
- ¼ cup sliced red grapes
Preheat oven to moderately slow, 160 C. Lightly grease a 24-hole mini muffin pan.
Place one sheet of filo on a clean surface. Spray with oil. Place another sheet on top. Repeat, twice more.
Cut 24 x 6-cm squares from pastry stack. Press each into recesses to line. Bake 10 to 12 mins until light golden and crisp.
Meanwhile, in a bowl, combine turkey, mayonnaise, parsley, nuts, celery, mustard and lemon. Season to taste.
Divide turkey mixture into filo cups, serve topped with sliced grapes and reserved celery leaves.