| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Jusrol | 4 | Servings | |
INGREDIENTS
| 2 | Sheets Jus-rol Fillo Pastry, thawed | |
| 1 | Clove of garlic, crushed | |
| 10 | Fresh basil leaves, finely chopped | |
| 1 | oz | Pine nuts |
| 1 | tb | Grapeseed oil |
| 2 | oz | Grated Parmesan |
| 1 | oz | Prawns, chopped |
| 2 in pieces of goat's cheese | ||
| 1 | oz | Butter |
INSTRUCTIONS
Mix the garlic and basil with a pinch of salt. Pound the nuts in a pestle and mortar; add the oil, basil and garlic mixture. Stir in the Parmesan and prawns. Cut each sheet of fillo in half and place a cube of goat's cheese in the centre. Spoon over the basil mixture. Brush edges of pastry with melted butter and wrap up to form a parcel. Place on a baking sheet, brush with butter and bake at 200C (400F) mark 6 for about 20min. Serve warm with salad leaves. Source: Jus-Rol: Pastry for Today From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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