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Preparation time
25 minutes
Total time:
1 hour
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Ingredients
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To taste, salt and pepper
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60 mL (1/4 cup) melted butter
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45 mL (3 tablespoons) fresh coriander (cilantro), chopped
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3 sheets Phyllo Pastry Sheets, approx. 30 cm X 40 cm (12 in x 16 in) each
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30 mL (2 tablespoons) lime juice
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175 mL (3/4 cup) cooked shrimp, very coarsely chopped
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120 g (4 oz) Brie, cut into 6 thick slices
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Directions
- Preheat the oven to 190°C (375°F).
- Combine the shrimp and lime juice in a bowl and marinate for 10 minutes. While the shrimp are marinating, spread a sheet of phyllo pastry on a work surface. Cover the remaining sheets with a damp cloth to keep them from drying out. Using a pastry brush, spread the melted butter over the entire surface of the phyllo.
- Place another sheet of phyllo on top and brush with melted butter. Place a third sheet of phyllo on top. Cut the stack of phyllo sheets in two (lengthwise) with a very sharp knife, then cut each strip into 3 strips (6 squares in all). Drain the shrimp.
- Add the coriander, salt and pepper and toss gently. Spoon the shrimp onto each of the 6 squares and top with a slice of Brie. Bring the four corners of each pastry square together and press along the seams to seal them.
- Lightly brush with butter and place in muffin tins. Bake for about 20 minutes, until the pastry is golden brown. Serve on a bed of sunflower sprouts. If you wish, tie a strand of green onion around each pastry square just before serving.
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