Filo hors d'ouvre cups

I have been wrapping salmon (with a topping of grated ginger, grated lime zest, cumin, coriander, salt and pepper) in filo for a picnic supper tonight. I had a bit of filo left so made some of these for future use.

You need filo and fiddly fingers.
Jus Rol filo is the right size. Cut into strips, then into squares about 60 mm. Take two squares, and put one in front of you straight and put the other over it at an angle. Carefully push them into a non stick mini-muffin pan that takes 24. When you have filled the tin, put them in the oven for 7 minutes, maybe 8. DO NOT BURN! Keep the rest of the squares covered while they await their turn.
Put the finished cups in a tin (they keep for ever), and the next time you have to take a plate of canapes (which happens to me quite a lot) fill them with a fish (or meat) pate, egg mayo, or anything else that you can think of that will fit but is not too wet. 

Roger's Famous Flatbreads

Of course these are really Paul Hollywood's flatbreads, as brought to you by Nigel Slater, but they were introduced to us by Roge.

Recipe on the Guardian website