For the filo baskets:
12 sheets of filo pastry
Butter, for brushing
For the prawn cocktail filling:
180g peeled cooked small prawns
1-2 tbsp tomato sauce
a good dash of Tabasco
juice of ½ lime
finely chopped fresh dill, plus extra to serve
1) Preheat the oven to 200°C/fan180°C/gas 6. Brush 3 large sheets of filo pastry with melted butter and sandwich together. Cut the pastry lengthwise into 5 strips of equal width, then divide each strip into 4 rough squares. Use to line 20 greased holes of 2 x 12-hole mini-tartlet tins.
2) Bake for 8-10 minutes until golden and crisp. Remove from the trays and put on cooling racks, then repeat twice with batches of 3 sheets of filo to make 48 baskets.
3) For the prawn cocktail filling: Mix the prawns with the mayonnaise, tomato ketchup and Tabasco. Squeeze in the lime juice and add the dill. Season to taste. Divide among 24 filo baskets and finish each with a small sprig of dill.