Filo Fun

[NotQuiteCockney]

Ok, I have a birthday party to host on Saturday. I want to do little Filo parcels (it's a kid's party, but as I don't "do" kids' food ...). Can I do them up on Friday and keep them in the fridge or the freezer or something, then just stick them in the oven on Saturday?

Also, what are some good fillings? I don't want to do meat, and I'd like to have at least two kinds, one of which has no dairy (if the dairy-allergic kid is coming ...).

Thanks in advance, Mumsnet cooking goddesses!

[yawningmonster]

not sure about the making ahead when it comes to filo but fillings could be.....
brie and cranberry
mushroom and feta
onion, pea and carraway
tiny blobs of spaghetti

[SoupDragon]

Could you use the pastry to line mini muffin tins, bake them blind, fill with a mixture of melted marscapone cheese and chocolate and leave to set. must be a mini muffin tins as it's very rich. Not Dairy free mind you.

[SoupDragon]

You could probbly make them ahead if the filling isn't too runny. I'd be worried about them going soggy at the bottom otherwise. I think you'd need to refridgerate them, covered, to prevent the pastry on top drying out and cracking too.

[yawningmonster]

phew for a stressful patch there I thought I had killed two of nqc's threads.

[NotQuiteCockney]

Ok, so I can stick them in the fridge the day before? The morning of?

Brie and cranberry sounds nice ... maybe I'll do something with pumpkin, too, as we have one sticking about ... that can be the no-dairy one.

[PollyLogos]

If you want the filo pastry crisp I think you have to make them just before eating. As soupdragon says, the risk is that the bases will become soggy from the fillings and the tops will dry out and crack. If you do decide to make them in advance keep them in the fridge covered in cling film.