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Mango and prawn filo cups

Fruit complements savoury flavours really well, especially in bite-sized canapés, where they offer a burst of freshness among rich, heavy platters. Of course, pairing sweet and savoury is not revolutionary; we’ve embraced the retro delight of cheese and pineapple on cocktail sticks for years.

Using filo pastry to create cups makes a great base for a range of different canapés as you can fill the cup with whatever you like. I fill mine with juicy mango, homemade sweet chilli sauce and prawns for a little mouthful with big, powerful flavours.

MAKES 24 CANAPÉS

PREP TIME: 8–10 MINS

COOKING TIME: 10–12 MINS

¹/₂ × 270g pack filo pastry (pack cut in half)

50ml vegetable oil, plus extra for greasing, or melted butter

1 small red chilli, deseeded and finely chopped

2 tbsp runny honey

Juice of ¹/₂ lime

¹/₂ small ripe mango, peeled, stoned and cut into small chunks

200g cooked shelled prawns

1 tbsp soy sauce

Salt and freshly ground black pepper, to season

You will also need a 24-hole mini muffin tin.

1 Preheat the oven to 200°C/180°C fan/gas 6 and use a pastry brush to brush a 24-hole mini muffin tin with oil.

2 Lay the 6 filo sheets on top of each other on the worktop and cut them into 16 squares. Brush each square with oil or butter and lay it in the muffin tin until each hole has 4 layers of filo. Push the filo down into the hole to form a little cup.

3 Bake the filo cups for 10–12 minutes until golden brown and crisp.

4 Place the chilli in a small saucepan, add the honey and lime juice, and stir briefly. Bring to the boil and simmer gently for a few minutes, then add the mango to the pan along with the cooked prawns and soy sauce. Cook for a further 5 minutes, making sure the prawns are heated through and well coated in the glaze. Remove from the heat, season well, then spoon into the filo cups just before serving. The cups can be served hot or cold.