Filo tartlets with mushroom duxelles and quails’ eggs

Preparation info
  • Makes about


    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

By Prue Leith

Published 2018

  • About

These little tartlets are mouthwatering. They are a bit of a fiddle to do, but worth it. Make more than you think you need. I reckon drinking guests will eat an average of five of them each if this is the only snack you are offering. As a caterer I used to serve them warm, each with a whole, poached quail’s egg on top. Since I do my own catering today, I make life easier for myself and serve them cold with halved hard-boiled eggs. But see the tip for