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Lucky Star pilchards in hot chilli sauce

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15

4-6

6

PILCHARD PHYLLO PARCELS

INGREDIENTS

  • Parcels:
  • 2 sheets phyllo pastry
  • 60 g butter, melted
  • Filling:
  • 400 g Lucky Star Pilchards in Hot Chilli Sauce, drained
  • 125 ml (½ cup) fresh breadcrumbs
  • 100 g baby spinach, coarsely chopped
  • Salt and freshly ground black pepper to taste
  • 250 ml (1 cup) fresh cream
  • 2 eggs, lightly beaten

METHOD

  1. Preheat the oven to 200 °C. Grease 4 large muffin tin hollows.
  2. Parcels:
  3. Cut each sheet of the phyllo pastry into half and then each in three, making six rectangular squares of each sheet. Brush three squares at a time with melted butter. Stack and overlap in each muffin hole. Complete and set aside.
  4. Filling:
  5. In a bowl shred the fish finely and add the breadcrumbs, spinach, salt and pepper.
  6. In a large bowl, whisk the egg and cream well together.
  7. Pile a quarter of the filling into the middle of each square.
  8. Pour the egg and cream mixture on top, mix lightly with a fork. Bake in preheated oven for about 15 minutes or until the pastry is golden and the egg and cream mixture set.

NOTES

Instead of 4 large, make 6 standard muffins.

Substitute half of the cream with milk for a less rich taste.

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