Ingredients
Makes 30 Bites
375g Antoniou Fillo Pastry
250g butter, melted
300g Mozzarella cheese
160g pepperoni, very thinly sliced
6 tablespoons tomato passata
1 teaspoon dried oregano
To serve
Olive oil
Basil leaves
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius, fan forced.
Brush two 12 hole muffin tins and one 6 hole muffin tin with butter.
Slice the mozzarella into long strips, approximately 1-1.5cm in thickness. Place the stack of Fillo Pastry on your workbench. Cut in half lengthwise to create two stacks of pastry. Lay the pepperoni over the top of each stack of pastry, approximately 1cm from the top and the bottom of the long edges. Spoon the passata over the pepperoni. Position the mozzarella cheese along one length of the pastry, approximately 1.5cm from the edge, on each stack. Sprinkle with dried oregano. Fold the bottom edge of the pastry over the mozzarella and roll firmly to create a log. Repeat with second stack. Using a sharp knife, slice each log into 15 pieces. Transfer each piece to a hole of the muffin tin. Pour one tablespoon of butter over each piece carefully, so that the butter drizzles over the rolled pastry.
Bake for 35 minutes or until the pastry is golden. Remove from the oven and allow to sit for five minutes before transferring each bite to your serving platter. Drizzle with olive oil and top with fresh basil.
Watch how to make Pizza Fillo Bites using Fillo Pastry