Yield: 1 servings
|1 \N||198 gram can tuna in water; drained and flaked|
|\N \N||; (7oz)|
|3 \N||Spring onions; chopped finely|
|100 grams||Skimmed milk soft cheese; (3 1/2oz)|
|\N \N||Grated zest and juice of 1 small lemon|
|6 \N||Sheets filo pastry; thawed if frozen|
|75 grams||Half fat spread; melted (3oz)|
|\N \N||Salt and pepper|
|\N \N||Fresh chives; to garnish|
|\N \N||; (optional)|
Preheat the oven to 200 C/400 F/Gas Mark 6.
Mix together the tuna, onions, soft cheese, lemon zest and juice for the filling and season to taste. Set aside.
Carefully cut each sheet of filo pastry into 8 squares, each approximately 10cm (4inches).
For each parcel, brush one square of pastry with the melted half-fat spread.
Place another sheet on top at an angle so that there are 8 points. Brush around the outside edges.
Place a little of the filling in the middle of the parcel.
Gather the edges of the pastry around the filling and pinch to seal.
Brush with half fat spread.
Repeat to form a total of 16 parcels.
Place the parcels on lightly greased baking sheets and bake in the oven for 15-20 minutes or until golden brown.
Serve hot or transfer to a wire rack to cool.
If serving them cold, garnish by tying a length of chive attractively around the neck of each parcel. Converted by MC_Buster.
Converted by MM_Buster v2.0l.