These little filo tart cases are really good for cocktail parties, or you can use them as a dinner party first course. They are waaay healthier than shortcrust or flaky pastry, too. I used a warming pumpkin and pastrami filling, but you can fill them with whatever you want!

Pumpkin & Pastrami Tartlets (makes 24)

3 sheets filo pastry
cooking oil spray
300g pumpkin, diced
1/4 tsp nutmeg
1/2 tsp chilli powder
salt and pepper, to taste
6 slices pastrami, cut into quarters
approx 1/2 cup light sour cream

Preheat the oven to 180 (c). Spray 2x 12-hole mini-muffin tins lightly.

Place the first filo sheet on a clean, dry surface and spray lightly with oil. Place the second sheet on top, and spray again. Place the third sheet on top. Mark a grid pattern and cut the stack into 24 squares, each 6cmx6cm (so eight squares across the long side and three across the short side).

Carefully place each little square into the muffin holes and lightly spray the cases again. Bake for about 5 minutes, until golden. Remove from the oven and let them cool in the tin until you’re ready to fill them. You can do this in advance.

Meanwhile, microwave the pumpkin for about 3 minutes, or until tender. Mash with a fork and mix in the nutmeg and chilli powder, and season to taste. Spoon a little of this mixture into each tartlet case, with a little piece of pastrami. Top with a small teaspoonful of sour cream. Garnish with fresh herb sprigs if you have some handy.