About this recipe:I have been working with various stuffing for filo parcels. This is by far the best I have come up with. This makes a delicious Christmas starter!
3 tablespoons butter
1 tablespoon vegetable oil
5 tablespoons chopped celery
5 tablespoons chopped green pepper
70g chopped spring onions
2 dashes hot sauce, such as Tabasco
1 teaspoon salt
2 tablespoons plain flour
450g large prawns - peeled, deveined and chopped
125g ricotta cheese
5 tablespoons milk
10 sheets filo pastry
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Method Prep:40min › Cook:25min › Ready in:1hr5min
Melt 3 tablespoons butter in a large frying pan over medium heat and add the vegetable oil. Stir in the celery and peppers; saute until tender, about 5 minutes. Add the spring onions, hot sauce and salt; cook and stir until onions are wilted, about 3 minutes. Stir the flour, prawns, ricotta and milk into the pepper mixture; cook and stir until the prawns turn pink, about 3 minutes. Remove from heat and cool.
Melt 125g butter in a small saucepan over medium heat. Remove from heat and keep warm. Stack two sheets of filo on top of each other and cut into 3 strips lengthways. Brush the top of each strip with melted butter and place a teaspoon of the prawn mixture at one end. Fold filo strip over the filling, working back and forth from side to side to make a triangle. Seal the end closed with a little water or butter. Place triangle on an ungreased baking tray. Repeat with remaining filo sheets and filling.
Bake in preheated oven until tops are golden brown and flaky, 10 to 15 minutes. Cool on a wire rack.