Description

These low-kilojoule fish pastries are sure to go down a treat with the whole family.

Ingredients

  • 2 1/2 tablespoons reduced-fat spread
  • 6 sheets filo pastry
  • 200g kumara (orange sweet potato), peeled, cut into 2cm pieces
  • 1 celery stick, chopped
  • 1 small leek, trimmed, washed, thinly sliced
  • 2 tablespoons plain flour
  • 1 1/2 cups low-fat milk
  • 250g boneless white fish, cut into 2cm pieces
  • 1 1/2 tablespoons chopped fresh dill
  • 1/2 cup reduced-fat cheese, grated
  • 80g mixed salad leaves, to serve

Instructions

  1. Preheat oven to 180°C.
  2. Melt 1 tablespoon reduced-fat spread in a saucepan over medium heat. Lay one sheet of filo out flat on a workbench. Brush with a little melted spread. Repeat layering with all 6 pieces of filo. Cut layered filo stack into 4 quarters.
  3. Place each quarter of filo into 4 lightly greased 3/4-cup capacity holes in a Texas muffin pan (see Super News). Bake for 15 minutes, or until golden.
  4. Meanwhile, cook kumara in a microwave-safe dish on HIGH (100%) power for 3 to 4 minutes, until just tender.
  5. Melt remaining spread in a saucepan over medium heat. Add celery and leek. Cook for 3 to 4 minutes. Add flour and cook, stirring, for 1 minute. Add milk, whisking, and bring to the boil. Add fish and simmer for 3 to 4 minutes. Stir in kumara, dill and cheese.
  6. Fill filo shells with fish mixture and serve with salad leaves.