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Prawn & Salmon F ilo Parcels
Serves 4
Dish: greased baking sheet 32 x 23cm (12
Oven Accessory: wire shelf in lower position
Ingredients
250g (9oz) tail end of salmon, boned, skinned,
and cut into bite-sized pieces.
125g (4
oz) cooked peeled prawns
1/2
juice of
lemon
1/2
salt & black pepper
125g (4
oz) filo pastry
1/2
50g (2oz) butter, melted
Cooking method
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
of the salmon & prawn mixture in the middle of one buttered filo
1/4
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.
x 9 inches)
1/2
87
Starters
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