Starters
87
Prawn & Salmon Filo Parcels
Serves 4
Dish: greased baking sheet 32 x 23cm (12
1/2
x 9 inches)
Oven Accessory: wire shelf in lower position
250g (9oz) tail end of salmon, boned, skinned,
and cut into bite-sized pieces.
125g (4
1/2
oz) cooked peeled prawns
juice of
1/2
lemon
salt & black pepper
125g (4
1/2
oz) filo pastry
50g (2oz) butter, melted
Combine salmon and prawns. Sprinkle with lemon juice and season to taste. Preheat the
oven empty on
CONVECTION 190ºC
. Cut the filo pastry into 8 squares measuring 18cm
(7 in). Brush 2 squares with the melted butter, covering the remaining squares with a damp
tea towel. Place
1/4
of the salmon & prawn mixture in the middle of one buttered filo
square. Fold 2 sides of the filo to form a rectangle. Fold one of the open ends over the
filling and the other one underneath. Place this parcel on the second buttered square and
draw up the edges and seal the parcel. Repeat steps 4-7 three more times. Place parcels
on baking sheet, brush with melted butter and place on wire shelf. Cook on
CONVECTION
190ºC
for 20 mins. or until crisp and golden.
Cooking method
Ingredients
Содержание NN-CS596S
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