| Phyllo clam puffs |
| Makes about 4 1/2 dozen 9 sheets phyllo pastry, each about 12 x18 in 930 x 45 cm) 12 oz (340 g) full- fat soft cheese 1 egg, beaten to mix 6 oz (170g) steamed clams, chopped, or well drained canned clams 4 spring onions, chopped 2 tablespoons chopped fresh dill a few drops of tabasco sauce salt and pepper 6-8 oz (170 -225g) butter, melted 1. Preheat a 400 F/ 200 C/ Gas 6 oven. 2. Stack the sheets of phyllo pastry on top of each other. cover with a sheet of cling film to prevent dryin out. 3. combine the soft cheese, egg, clams, spring onions, dill, tabasco and some salt and pepper in a bowl. Mix well. 4. lay one sheet of phyllo pastry on the work surface and brush it lightly and evenly with melted butter. lay another sheet of phyllo pastry neatly on top and brush it also with butter. cover with a third sheet of phyllo pastry and brush with butter. 5. Spoon about one- third of the clam mixture in a line along one long side of the stacked phyllo pastry, about 1 in (2.5cm) in from the edge. 6. fold the nearest long phyllo pastry edge over the clam filling and continue rolling up. cut he roll across in half and put the two halves on a buttered baking sheet. Brush the rolls with melted butter. 7. Make two more rolls in the same way and put the halves on the baking sheet. Brush them all with melted butter. Bake for 20 minutes or until golden brown and crisp. 8 using scissors, cut the rolls across into bite-size pieces. Serve as soon as possible, as nibbles with drinks. |