Filo Pastry Shells with Artichoke Cream and Smoked Salmon

How to prepare filo pastry shells with artichoke cream and smoked salmon

• Heat the oven to 180°C (160° fan) gas 4.
• Butter 6 tart tins, about 12 cm|5" diameter.
• Line a baking tray with non-stick baking paper.
• Lay the sheets of filo pastry on top of one another and cut into 6 squares.
• Brush the upper layer of each square with butter and press lightly into the tins.
• Trim the overhanging pastry with scissors.
• Bake for about 5 minutes until the edges are golden and the shells are cooked.
• Carefully remove the pastry shells from the tins and place on the baking tray.
• Reduce the oven temperature to 160°C (140° fan) 325°F gas 3 and bake for 3-4 minutes, until the bases are lightly browned.

For the filling

• Put the artichokes, cream, lemon juice, and salt and pepper to taste in a blender or food processor.
• Blend until pureed and chill for 1 hour.
• Spoon the puree into the pastry shells.
• Arrange a little watercress on each shell and top with a slice of smoked salmon.
• Sprinkle with a little black pepper and top with a caper berry.