
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.
©foodnetwork
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)