2 Tbs. oil 1 onion, peeled and finely chopped 2 cloves garlic, crushed 8oz/225g cranberries 4 Tbs. dry white wine 1 Tbs. sugar salt and freshly ground black pepper 3 large sheets filo pastry 2oz/50g butter, melted
Instructions
1) First make the filling. Heat oil in a pan and fry onion and garlic until softened. Add cranberries and pour over wine. Sprinkle with sugar and add a good grinding of black peppercorns. Continue cooking until cranberries pop. Season with slat and extra pepper if necessary, and remove mixture from heat. Cool slightly.
2) Cut filo into 4in/10cm squares. Brush four tartlet tins with melted butter. Line each mold with one square of filo, so that the edges overlap. Place another square of filo on top of this, turning it slightly so the corners begin to form a frilly edge. Repeat with another layer filo. Brush each layer in between with melted butter.
3) Fill each mold with a quarter of the cranberry mix.
4) Bake at 400F, 200C for 15 minutes or until pastry is crisp and golden.
