Salmon, Dill and Leek Filo Tarts

Preheat the oven to 200C. Brush 6 holes in a muffin tin or similar with melted butter. Melt half of your butter in a saucepan, add the leek, and simmer for 5 mins to soften. Sprinkle in the flour, and cook for 1 min, then gradually add the milk, stirring all the time until nicely thickened. Add the mustard and fish, and gently simmer for 4 mins to cook through. Season well, then stir in the cheese, cream, and dill. Set aside.
Melt the remaining butter and brush all over your filo pastry. Divide each sheet into 4 rectangles, and put two rectangles on top of each other at an angle, making a star shape. Repeat with the remaining pastry, then push each ‘star’ into the hole of the greased tin. Bake for 8 mins, or until golden and crisp.
Just before serving, spoon your salmon filling into the pastry cases, and decorate with dill. Delicious!

1 hr

6 serving

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