Salmon Curry Puffs

Ingredients :

• 1 tablespoon canola oil
• 1 onion, finely chopped
• ½ teaspoon each minced chilli, garlic and coriander (cilantro)
• ¾ teaspoon minced ginger
• ¼ teaspoon each cumin and turmeric
• 21og/7¹/₂oz can pink salmon, drained and flaked
• 1 tablespoon lemon juice
• 6 sheet filo pastry
• extra tablespoon canola oil

Method :

1. Heat oil, add onion, chilli, garlic, coriander (cilantro), ginger, cumin and turmenic. Cook for 2 minutes.
2. Remove pan from heat and stir the lemon juice and salmon into the spice mixture. Let cool.
3. Lightly brush the first sheet of pastry with oil, then layer a second sheet on top. Brush the second sheet on top. Brush the second sheet with oil, then layer a third sheet.
4. Cut the stack of pastry into 6 short short strips. Place a spoonfulof the mixture on the bottom right hand corner of each pastry strip. Fold the pastry over the filling to form a triangle, then continue folding to end strip, making sure to retain triangular shape.
5. Repeat with remaining pastry and filling. Place triangles on a lightly oiled oven tray, and brush the tops lightly with oil. Bake at 190^oC/370^oF for 12 minutes or until golden. Serve warm.

Makes 12

Source:
www.homemade-recipe.blogspot.com