PHYLLO PILLOWS WITH POTATO AND SHRIMPS
By Shanaaz Parker
15ml canola oil
30ml fish spice
4 large potatoes, cooked and mashed
10ml garlic paste
2 green chillies, finely chopped
salt to taste
5ml ground turmeric
10ml cayenne pepper
5ml whole coriander, crushed
50ml fresh dhania, finely chopped
1 x 500g phyllo pastry
non-stick cooking spray
Preheat oven to 200˚C. Spray a baking sheet with non-stick cooking spray. Heat a pan over medium heat and add oil, shrimps and fish spice. Cook for 5 minutes.
Do not add any water, as the mixture must be dry.
Combine all other ingredients in a large bowl and add shrimp mixture. Form filling into ping pong-sized balls and press down slightly to form a pillow.
Working on greaseproof paper, place one sheet of phyllo pastry on paper and spray with cooking spray. Repeat process with 4 more sheets of pastry.
Cut into 10 x 10cm squares.
Place filling at the base of each square about 3 cm from the edge. Fold in the sides and fold over to form a pillow. Brush edge with a little canola oil and press firmly to seal. Spray top of pillows with cooking spray and place on baking sheet. Bake for 10 – 15 minutes or until golden.
Keep extra sheets of pastry covered with a clean damp cloth until used.
Serve with chutneys and dips.Yields 35 – 40