Phyllo, Fillo, or Filo, which means “leaf” in Greek, is tissue paper-thin like sheets of dough made from flour, water and a bit of oil. However, Phyllo dough was not born in Greece rather in Istanbul during the Ottoman reign. Using filo is a wonderful way to present a tapa for your party. You’d be able to present your tapa in sacs or baskets. Today’s proposal is a basket filled with chistorra and Quail Eggs, also named in Spain as “cojonudos” but that version is over a slice of bread. Enjoy the tapa!!
Delicious appetizer and as always super easy.
- 4 sheets Filo dough
- 50g Butter, melted
- 12Tbsp Tomatoe sauce
- 8 Chistorras
- 12 quail eggs
- Olive oil
- Preheat the oven to 350° F.
- First prepare the pastry baskets. Cut the pastry into 24 round using a 4cm pastry cutter. Brush each piece of filo with melted butter to stop it from burning in the oven, then push two filo rounds into the cups of a muffin tin.
- Cut the chistorra in pieces of 2 inch long. Heat the olive oil in a small saucepan. Add the chistorra and fry until brown on the outside.
- Add 1Tbsp tomato sauce, 2 or 3 pieces of chistorra and quail eggs in each basket.Place in the oven on the heated baking sheet to bake for 20 minutes or until the egg are set and pastry is golden brown.
- Remove the filo pastry baskets with chistorra and eggs from the muffin tray and place them on serving dishes. Serve warm.
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