Prawn and ricotta filo parcels
(95)
1 hour 5 min
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!
MattyGit
139 people made this
Ingredients
Serves: 15
- 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
- 125g butter
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.
- Preheat the oven to 220 C / Gas 7.
- 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.
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Reviews & ratings
Average global rating:
(95)
Reviews in English (78)
3
Absolutely gorgeous ! - 17 Dec 2013
3
I made this recipe for the first time and the result was fantastic! Will recommend to every one! - 08 Jul 2013
2
The best filling for filo ever ! - 31 Oct 2013