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John Whaite's Poached Pear Filo Canapés

Preparation

Step 1


Preheat the oven to 200°C/gas mark 6. Unwrap the filo sheets and place onto the counter top. Brush each sheet with a little melted butter, and sprinkle some blacked pepper onto each sheet – just a very small amount.


Step 2


Layer the sheets on top of one another and cut into 8 squares. Use these squares to line the muffin pan, leaving the surplus hanging over the edge. Bake these pastry cases in the preheated oven for 15-20 minutes or until crispy but not too coloured.


Step 3


Allow to cool completely but leave them in the tin, and reduce the oven to 180°C/gas mark 4.

Meanwhile, put the mulled wine into a saucepan and bring to a gentle simmer. Add the pears and poach for 10-20 minutes or until tender and a knife gently slides into the flesh. Remove from the mulled wine and allow to cool.


Step 4


To assemble, take the pears and slice into about 5mm cubes. Gently bash the pecans to coarse chunks, and chop the ham into small chunks. Throw the pears, pecans and ham into a small mixing bowl, and crumble in the Stilton, and add the honey.


Step 5


Mix together until everything evenly mixed, but don’t beat to a mush. Divide this between the baked Filo tart shells, and return to the oven for just 5-7 minutes, or until the Stilton melts and holds everything together.


Step 6


Allow the filo tarts to cool, then top with a crumble of unbaked stilton and maybe a pinch of pepper.







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Ingredients

  • 4 sheets filo pastry, thawed if frozen

  • 50g unsalted butter, melted

  • 2 firm pears – Poire William or conference will be perfect – peeled and cored

  • 500ml mulled wine

  • 18 whole pecans, toasted

  • 3 thick slices of Christmas ham

  • 225g strong Stilton

  • 5tsp runny honey

  • Cracked black pepper to season (no salt required due to Stilton and ham)

John Whaite's Poached Pear Filo Canapés

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