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Seafood Tarts

418 grams canned pink Alaska salmon
350 grams packet filo pastry
3 tablespoons walnut oil
15 gram margarine
25 grams plain flour
2 tablespoons yogurt
175 gram seafood sticks; chopped
25 grams walnuts, chopped
100 grams grated Parmesan

Preheat oven to 80 C, 350 F, Gas mark 4. Lightly grease 8 individual
pie dishes or ovenproof pudding bowls. Drain the can of salmon and
make the juice up to 200ml / 7fl.oz. with water for fish stock.
Flake the salmon. Set aside. Brush each individual sheet of filo
pastry with oil and fold into sixteen 12.5cm / 5inch squares. Put
one square into each pie dish leaving the pointed corners protruding
over the edge. Brush with oil then put a second square of pastry
onto the first, but with the corners pointing up in between the
original ones to create a water lily effect. Brush the points well
with oil then bake for 5 minutes to set but not brown. Take out of
the Reduce the oven temperature to 150 C, 300 F, Gas mark 2. Melt
the margarine and stir in the flour. Blend in the fish stock,
beating well to remove lumps. Stir the yogurt, seafood sticks,
walnuts and flaked salmon into the sauce and divide equally between
the 8 pastry cases. Sprinkle the breadcrumbs over the top then
return to the oven to heat through for 5-8 minutes or until the
cheese and pastry have turned golden brown. Serve immediately.


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