Filo Baskets with Black & Blue

Black pudding and melted blue cheese is a really tasty combination. Look out for the authentic Greek filo pastry it really is a superior product. To prevent it from drying out, cover with a damp cloth until ready to use. This recipe would also work well as bite-sized canapes, using mini muffin trays to make the baskets.

Found in this book

Just Five Ingredients

BBC Books


Preheat the oven to 180C/350F/gas 4. Melt the butter in a small pan or in a microwave and leave to cool.

Unfold the filo pastry and cut the sheets into quarters, then cover with a damp tea towel. Take 4 x 200ml (7fl oz) glass ramekins and turn them upside down on a non-stick baking sheet.

Take a piece of filo, brush with butter, then use to cover the top of the ramekin, buttered side down. Add another two layers of the buttered filo pastry, placing each square at a slightly different angle. Continue until you have covered all four ramekins in this way.

Bake the filo baskets for 10-12 minutes until just cooked through and lightly golden. When cool enough to handle, carefully remove the filo baskets from the ramekins, then transfer to a wire rack to cool completely.

Heat a heavy based frying pan with the sunflower oil and saute the black pudding for a minute or so on each side until lightly crisp.

Add a heaped tablespoon of the onion marmalade to the base of each filo basket and arrange two slices of the black pudding on top. Scatter over the Cashel Blue and arrange on a baking sheet. Bake for another 5-6 minutes until the cheese has melted and is bubbling. Arrange on plates and garnish each one with a teaspoon of the onion marmalade to serve.



  • 50g (2oz) unsalted butter
  • 3 sheets filo pastry, thawed if frozen
  • 200g (7oz) back pudding, casing removed and cut into 8 slices
  • about 6 tablespoons onion marmalade
  • 100g (4oz) Cashel Blue cheese crumbled
  • 1 tsp sunflower oil