Brie and salmon parcels

1 Servings

Ingredients

Quantity Ingredient
Philo pastry thawed
1 pounds Sliced smoked Salmon
1 3\" round of Brie. I use local fresh Brie from Tasmania rather than the canned European ones
1 tablespoon Melted butter

Directions

This can be used as an appetiser or as a main by adding side vegetables and giving the larger eaters an extra one.

The frozen Philo sheets here in Aussie are about 30cm (12") square Take three or four Philo sheets layered together and cut into ¼'s On each quarter lay a slice of Smoked Salmon and two slices (¼" thick) Fold the Philo sheets over to make a neat parcel either square or triangle and seal with melted butter. Brush the tops with butter and place on a backing tray covered with backing foil lightly buttered or sprayed with No Stick cooking oil.

Bake in pre-heated oven at 160C (someone convert to F please) (Moderate oven) for 15 minutes or until lightly browned and crisp on top.

Serve and eat while while warm. The Salmon will stand a robust wine, so a Gewertztramina will go well or a crisp dry Riesling. Here in Aussie we have some nicely bodied Rose's which have sufficient Red flavour to be interesting but suit being chilled..

Great for hot summer days!

Very simple and quick... Easy to substitute smoked chicken for the Salmon if you're not into fish.

Posted to recipelu-digest Volume 01 Number 378 by "RobR" <rroughto@...> on Dec 17, 1997

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