When I make these, I like to imagine they’re the kind of thing you’d find in a French patisserie in Mexico. I guess my mind is a little bit unusual. In any case, I thought these were a great way to combine the two food cultures.
Cook Mode
Prevent your screen
from going dark
Fresh Avocado Pastry Cups
Dairy free
Replace the butter with a plant-based butter and swap out the cheddar for a vegan cheddar.
Fussy eaters
The avocado can be swapped out for natural yoghurt or any dip your little peeps would prefer.
Metric
Ingredients
4
(fridge or freezer type) filo pastry, just thawed if frozen
40 g
salted butter, melted
2
avocados
3
cheddar
2
roma tomatoes, thinly sliced
6
cherry tomatoes
Ingredients
4 sheets
(fridge or freezer type) filo pastry, just thawed if frozen
1.4 ounce
salted butter, melted
2
avocados
3 slices
cheddar
2
roma tomatoes, thinly sliced
6
cherry tomatoes
Directions
You can cook these pastry cups in an air fryer or the oven.
If cooking in the oven, preheat to 180°C. Grab a nonstick muffin tray with at least six muffin holes.
Mark as complete
Stack the pastry sheets on top of one another, brushing melted butter between each layer as you go. Cut the filo into six even squares (please don’t get a ruler – close enough is good enough).
Place the squares in the middle of the muffin holes and push them down so that they contour to the walls. Drizzle melted butter over the bases and sides of the pastry cups. Place the tray in the oven and cook the cases for 6–8 minutes, or until they turn nice and golden – you want a similar colour to a croissant. If using an air fryer, cook at 180°C for 5 minutes.
Mark as complete
In the meantime, scoop the avocado flesh into a ziplock bag, expel as much air as possible and seal the seam.
Bash the avo around a little, until it is mashed and there are no big bits. We are going to use the ziplock bag as a piping bag, so stand by.
Mark as complete
Allow the pastry cups to cool down, then remove them from the muffin tray
They should look like flower cups just waiting to be filled.
Mark as complete
First up, use a small cookie cutter to cut two perfect circles from each slice of cheddar.
Place a slice of cheese into the base of each pastry cup. Now snip the corner off the ziplock bag and pipe 2 cm of smashed avocado into each cup. Add a slice or two of tomato and finish off with a dollop of smashed avocado and a cherry tomato on top – it almost looks like a cupcake! Enjoy.
Mark as complete
Place three cups side by side in each lunchbox (don’t stack them!).
Mark as complete
Nutrition per serving
| Amount per serving | |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 12g |
| Fiber | 3g |
| Protein | 3g |
| Fat | 12g |