75g spinneysFOOD White Bread, blitzed to fine crumbs
100g black olives, sliced
2 tbsp chopped parsley
150g tomato chutney
2 tbsp flaked almonds
Preheat the oven to 180°C, gas mark 4. Oil a 12-hole muffin tin.
Cut the filo sheets lengthways. Cut each half into 5 squares for a total of 40 (this will give 4 extra in case any tear). Cover with a damp tea towel to prevent the pastry from drying out.
Brush 3 squares with oil, sprinkle with parmesan and use to line one hole. Repeat with the remaining squares to make 12 cases.
Beat the butter for 3 minutes until really soft. One by one beat in the eggs, each time adding 1 tbsp flour to stop the mixture splitting. Beat in the ground almonds, then season and stir in the breadcrumbs, olives and parsley until combined.
Put 1 tsp chutney in the bottom of each case. Spoon over the olive frangipane and level the tops with a spoon.
Scatter with the almonds. Bake for 12-15 minutes, or until a skewer inserted into the centre comes out clean. Serve warm.