Prepared Ackee & Saltfish, phyllo pastry cups, appetizer: done!
I’m not even going to beat around the bush, that’s literally it. This is the fourth in a series of appetizer presentations of Jamaica’s national dish: Ackee & Saltfish. See also: Ackee & Saltfish Spring Rolls, on Twice Fried Green Plantains and Pinwheels
For ease, here I used store-bought phyllo cups and just reheated them according to the package instructions .
You could certainly embark upon the little project of making them yourself. It’s very easy to do: start with thawed phyllo sheets, then layer them on top of each other, brushing with melted butter in between. Then cut rounds or squares and gently press into muffin cups. When they bake they will hold their shape. Here is a tutorial on how to make them.
Ackee & Saltfish in Phyllo Cups
Ingredients
- 1.5 cups Ackee and saltfish made ahead, warm
- 24 Phyllo cups
Instructions
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Reheat phyllo cups according to package instruction if using store-bought.
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Fill the phyllo cups with the ackee and saltfish
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Top with garnish and serve warm.
Recipe Notes
*May be kept in the oven on the lowest setting till ready to serve don’t let sit longer than about an hour otherwise the ackee will start to dry out. Alternately, keep the phyllo shells warm and finish with the ackee and saltfish just before serving
If you need a recipe for Ackee & Saltfish, see my full one here.
