Quick and easy to make, these crisp savouries are ideal for simple starters, party nibbles or tasty snacks…
Ingredients 170g can crab meat 3 chopped spring onions 15ml (1tbsp) fresh, chopped coriander 10 sheets filo pastry Oil (for deep frying) Shredded spring onion and sweet chiilli sauce to serve. I want to convert... Choose the ingredient Water Milk Wine Almonds (Flaked) Almonds (Ground) Breadcrumbs (Fresh) Breadcrumbs (Dried) Brown Sugar (Light & Dark) Butter Caster Sugar Cherries (Canned) Cherries (Dried/ Maraschino) Cherries (Glace/ Candied) Cocoa Powder Cornflour Cream Cheese Dried Apricots Granulated Sugar Grated Parmesan Grated Cheddar Hazelnuts (Whole) Hazelnuts (Chopped) Hazelnuts (Ground) Honey Icing Sugar Margarine Oats (Rolled) Oats (Scottish) Oats (Steel Cut) Oats (Quick/ Quaker) Oats (Instant) Peas (Frozen) Peas (Cooked) Pecans (Chopped) Flour Rice (Uncooked, Long-grain) Rice (Uncooked, Medium-grain) Rice (Uncooked, Short-grain) Rice (Uncooked, Basmati) Rice (Uncooked, Wild) Shredded Coconut Sultanas Syrup (Cane) Syrup (Chocolate) Syrup (Corn) Syrup (Corn, High fructose) Syrup (Golden) Syrup (Maple) Table Salt Tomatoes (Canned) Tomatoes (Chopped) Tomatoes (Sun-dried) Treacle / Molasses Walnuts (Chopped) Method Mix a 170g can crab meat with 3 chopped spring onions and 15ml (1tbsp) fresh, chopped coriander. Cut 10 sheets filo pastry into 20 x 15cm (6in) squares. Take 1 square and brush edges with water. Top with a second pastry square and place a spoonful of crab mixture in the centre. Brush the edges with water and gather them together to enclose the filling and make a parcel shape. Repeat with the rest of the pastry to make 10 parcels. Deep-fry in hot oil for 2-3 mins until crisp and golden. Drain on kitchen paper. Serve garnished with shredded spring onion and chilli sauce to dip.
Rosemary Conley's beef steak pie
