Preheat the oven to 200℃

Cut the filo pastry to approximately 12 cm squares. You need four squares per person.

Spray two holes of a muffin tin with the vegetable oil.

Arrange the filo pastry squares over the top of one another at an angle so that it almost becomes star like. Press the pastry into the muffin tins and press the pastry around the sides so that there isn't too much hanging into the middle.

Bake in the oven for 5 minutes until it is starting to turn golden and crispy.

Meanwhile, cut the goats cheese into small chunks.

Remove the pastry from the oven, add a spoon of caramelised onion chutney, and then the goats cheese on top.

Place them back into the oven for 7-8 minutes, until the pastry is golden and crisp and the goats cheese is bubbling.

Serve immediately on a bed of salad leaves, and finish with a drizzle of balsamic glaze.