Cut your filo pastry into 2.5cm squares if using a canapés mini cup mould or make them 3.5cm if using a Yorkshire pudding tray. You’ll need between 3-4 squares per cup.
Using a pastry brush apply a thin layer of oil between each layer of pastry, slightly turning the square so each layer doesn’t sit exactly on top of the last. I like these to look quite rustic, plus you maximise crunch this way.
Once you’ve filled your tray play (I like to allow at least 6-8 small canapés per guest) place in a pre-heated oven on 180 degrees Celsius and bake for 5-6 minutes or until the cups become golden. Set to one side and allow to cool. These will keep for several days.
Gluten Free Filling:
Defrost your peas by placing in a jug of boiling water then blitz with your broad beans, lemon juice, zest, oil and seasoning until you have a rough consistency. This will make up the bulk of your filling.
Next warm a glug of oil in a frying pan and add your shallot rings and fresh thyme, cook over a medium to low heat until soft and sticky, add seasoning and set to one side.
Fill the pastry cups with a teaspoon of pea and broad beans mixture and top with the sticky thyme shallots and pea shoots, you can finish with an extra shaving of lemon zest, drizzle of oil and a sprinkle of seasoning.
Simply heat several glugs of oil in a frying pan and add in the breadcrumbs garlic and parsley. Cook until golden over a medium to low heat then sprinkle over the pea shoots and shallots.
Sprinkle on the finely crumbled feta.
Roughly chop the chorizo and place in a hot frying pan, frying over a high heat until crispy then simply sprinkle on top of the feta and serve while warm.