Panasonic NNCT857 Cookery Book & Operating Instructions page 78

Ingredients
250g (9oz) ready made
puff pastry
15 ml (1tbsp) olive oil
225g (8oz) onions
peeled & sliced
25g (1oz) pine nuts
100g (4oz) feta cheese
crumbled
25g (1oz) pitted black
olives roughly chopped
75g (3oz) sun-dried
tomatoes, roughly
chopped
15g (½oz) capers
salt and freshly ground
black pepper
Ingredients
250g (9oz) tail end of
salmon, boned,
skinned, and cut into
bite-sized pieces.
125g (4½oz) cooked
peeled prawns
juice of ½ lemon
salt & black pepper
125g (4½oz) filo pastry
50g (2oz) butter,
melted
Dish: 3 litre (6 pt) bowl and baking sheet 32x23cm (12½" x 9")
greased
Oven Accessory: glass turntable + enamel shelf, greased +
wire shelf in upper position
1. Roll out the puff pastry and cut out 6 circles each 10cm (4
inches) in diameter. Chill pastry for 30 mins.
2. Put oil and onions into large bowl. Cover, place on glass
turntable and cook on HIGH MICROWAVE for 12-15mins. Cool
for 5 mins.
3. Preheat oven with wire shelf in upper position on CONVECTION
220°C.
4. Stir nuts, cheese, olives, sun-dried tomatoes and capers into
onion mixture. Season well.
5. Place 3 pastry circles on the baking sheet and 3 on the greased
enamel shelf and prick with a fork.
6. Divide the onion mixture among the pastry circles.
7. Place the enamel shelf in the lower position and the baking tray
on the wire shelf in the upper position and cook on CONVEC-
TION 220°C for 15mins. or until golden brown.
Dish: large bowl
Oven Accessory: enamel shelf, greased in lower position
1. Combine salmon and prawns. Sprinkle with lemon juice and
season to taste.
2. Pre-heat the oven empty on CONVECTION 190°C.
3. Cut the filo pastry into 8 squares measuring 18cm (7 in).
4. Brush 2 squares with the melted butter, covering the remaining
squares with a damp tea towel.
5. Place ¼ of the salmon & prawn mixture in the middle of one but-
tered filo square.
6. Fold 2 sides of the filo to form a rectangle. Fold one of the open
ends over the filling and the other one underneath.
7. Place this parcel on the second buttered square and draw up
the edges and seal the parcel.
8. Repeat steps 4-7 three more times
9. Place parcels on enamel shelf and brush with melted butter.
10.Cook on CONVECTION 190°C for 20 mins. or until crisp and
golden.
76
Serves 6
Serves 4