Tasty Sweet Chilli Salmon Money Bags
30 Minutes Serves 24
- 4 80g can of Infused Salmon – Sweet Chilli
- 1 can of water chestnuts drained and finely diced
- 1 clove of garlic finely minced
- 1cm piece of ginger finely minced
- 6 sheets of filo pastry
- Olive oil spray
Preheat the oven to 180C and line a baking tray with baking paper.
In a bowl, mix the 4 cans of sweet chilli salmon with the water chestnuts and garlic and ginger. Mix well and put aside.
Place one sheet of filo pastry on a clean flat surface, spray with oil and place a second sheet on top. spray with oil and repeat the process until you have 4 layers of pastry sheet.
Now cut the pastry stack into three lengthways and then in half so that you are left with 24 individual sheets.
To assemble the money bags, place one square of filo pastry onto a clean flat surface place a teaspoon of the salmon filling in the centre of the filo square and fold all the sides up and in to create a pouch. Pinch gently to enclose the filling and tie with a chive to secure. Repeat with remaining filo sheets. Spray with olive oil and bake for 25 minutes or until golden and crispy. Serve with extra chilli sauce or a soy and toasted sesame oil dressing.
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