Make these tartlets this weekend and they'll keep until the big night. You just need to add the filling before your guests arrive.
Now that's being prepared!
Step-by-step filo tartlets
4 sheets of filo pastry
2 tbsp melted butter
24-hole mini muffin tin
To prevent the filo pastry from drying out or cracking during use, keep it covered with a slightly damp cloth.
You may find it easier to have a little bowl of flour at hand while assembling, to dip your fingers in, so your fingers do not stick to the pastry.
Recipe taken from Canapés, by Victoria Blashford-Snell and Eric Treuille, published by DK, £14.99, dk.com
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