This recipe works well both as a main salad and as a crispy little canapé. Both versions can be made ahead. The lemon juice stops the apple from turning brown and lining the filo case with a lettuce circle helps keep the filo from becoming soft. Just add some cooked chicken for a more substantial main salad or canapé.
Ingredients - makes 20 (more if adding chicken) or serves one as a main salad
2 tbsp mayonnaise or 1 tbsp mayonnaise and 1 tbsp low fat creme fraiche
1 stick celery, chopped
15g sugar snap, sliced
10g walnuts, roughly chopped
30g apple, chopped (red skinned if possible)
20g grapes, sliced
1 tsp lemon juice
Optional: I small cooked chicken breast, cut into small piece.
For the filo cases:
Cut the filo sheet into strips 4.5 cms wide and then cut the strips to make squares, each measuring around 4.5 x 4.5 cms. Oil the squares. Keep the pastry well covered with cling film.
Press a square gently into a mini tartlet tin and top with another filo square, placed at a different angle. Brush with some more oil or melted butter. Continue until the tin is filled. Take care to keep filo covered when not working with it. It dries out very quickly.
Cook in the oven for 5-6 minutes at 180°c. Bake until golden brown, but watch the filo cases don’t burn, they overcook very easily.
Cool on a rack and store in an airtight tin. They will keep for several days, so can be made well ahead.
For the Waldorf salad:
Mix the lemon juice into the mayonnaise (or mayonnaise and creme fraîche).
Add the chopped fruit and vegetables and chicken if using. Fold all the ingredients together.
Put one teaspoonful into each filo case, top with a sprig of parsley and serve. To keep the filo cases crispy if serving later, line each case with a circle of lettuce (blot the lettuce first to ensure it is not damp). Store in a cool place (not the fridge) for 3 or 4 hours.