Easy Phyllo Cups With Salad and Ham (Side or Snack)

READY IN: 21mins
YIELD: 9 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1
    ounce butter, melted
  • 1
    tablespoon oil
  • 12
    tomatoes, Rosa, small, cut up (the small plum tomatoes)
  • 6
    olives, pitted, finely chopped (green or black)
  • 1
    teaspoon garlic, finely chopped
  • 9
    leaves basil, large, finely sliced
  • 14
    cup spring onion, finely chopped
  • 2
    tablespoons parsley, finely chopped
  • 1 -2
    tablespoon dried breadcrumbs (optional)
  • 9
    slices ham, Black Forest ham (or Parma ham, use thin air-dried ham or fried bacon or mozzarella cheese)
  • 3
    tablespoons vinaigrette dressing (homemade or shop-bought)
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DIRECTIONS

  • First, prepare and mix together the tomatoes, olives, garlic, basil, spring onions, parsley, and add salt and pepper sparingly. Mix well and cover the bowl.
  • Preheat oven to 350 deg F/180 deg Celsius.
  • Open out the 4 phyllo sheets (one on top of the other, as it comes).
  • Using a round utensil considerably larger than the muffin hollows, cut out circles right through the 4 thicknesses of the pastry. Brush each circle (4 per hollow) with the melted butter and oil, and press into 9 muffin hollows.
  • Sprinkle some dried breadcrumbs over the pastry cups, if you like.
  • Bake the phyllo cups for 5 - 7 minutes, or until golden brown. Cool before carefully removing.
  • (All this can be done ahead, but keep the salad chilled and the cups airtight).
  • To serve, fill the phyllo hollows with the salad. Top each with a rolled slice of ham (or bacon, or mozzarella).
  • Drizzle with a little vinaigrette at the last moment before serving (to prevent the phyllo pastry from getting soggy).
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