Wonton Cups

These wonton cups are quick to make, can be made in advance and then filled with any savoury fillings you want for your canapés.  I usually fill mine with roast peking duck, thinly sliced cucumber and spring onions and a spoonful of plum sauce, in keeping with the Oriental theme.

1. Preheat the oven to 170°C fan or 180°C.
2. Lightly spray a mini muffin/cupcake tray with oil.  I use a pump bottle of olive oil but if you can’t find a spray bottle you could either brush the tray with a little oil or pour a little oil on some kitchen roll and wipe this around the recesses.
   
3. Using a 7.5cm round biscuit cutter, cut rounds in the wonton wrappers.  If you don’t have a cutter, you can simply use a knife to cut away each of the corners of the wonton wrapper so that the top of the cups will be slightly rounded (otherwise they corners are quite sharp and could stab someone in the mouth!)
   
4. Place a cut wonton wrapper into each muffin hole and press it down gently so that it covers the bottom and sides of the hole.  When all of the holes are filled, lightly spray the insides with oil (or use a brush/kitchen roll to do the job as before).
   
5. Cook for 5 minutes.  Do keep an eye on them while they cook as then can burn if you leave them too long.  When cool, you can put these into a zip lock back until you need them.