If you have guests popping around and want to impress them with gourmet finger-food, it’s hard to go past these yummy little parcels. This superb recipe has been created especially for cooking in any one of our time-saving convection microwave ovens as they will make short work of the task while you get more time to entertain your friends.
Prawn & Salmon Filo Parcels
Serves: 4
Dish: greased baking sheet 32 x 23 cm (121⁄2 x 9 inches)
Oven Accessory: low wire rack
Ingredients:
- 250 g tail end of salmon, boned, skinned, and cut into bite-sized pieces
- 125 g cooked peeled prawns
- Juice of 1⁄2 lemon
- Salt & black pepper
- 125 g filo pastry
- 50 g butter, melted
Method:
- Combine salmon and prawns. Sprinkle with lemon juice and season to taste.
- Preheat the oven empty on CONVECTION 190 °C.
- 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 a spoon 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 low wire rack.
- Cook on CONVECTION 190 °C for 20 minutes or until crisp and golden.
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