Crab, Coriander and Sweetcorn Briouats

10:00 pm on 13 December 2004

Ingredients

  • 400 gms crab meat
  • 150 mls mayonnaise
  • 25 gms whole grain mustard
  • 10 gms basil freshly chopped
  • 10 gms fresh coriander chopped
  • 175 gms sweetcorn kernels cooked
  • 75 mls olive oil
  • 1 egg beaten with a little salt (egg wash)
  • Pepper freshly milled
  • Salt
  • 12 sheets filo

Method

In a large bowl place the crabmeat, basil, coriander, sweetcorn and gently mix together.

Mix together the mayonnaise with the mustard and add to the crab, season and mix well.

Lay out 1 sheet of filo brush with olive oil and fold into 3 length wise, you should now have a long narrow piece of fillo.

Place about 2tbsp of the mixture across the corner at one end of the pastry.

Fold this corner up and over on the diagonal to make a triangle and continue till you end up with a triangle.

Seal any open edges with egg wash

Bake at 180C for 5 to 6 minutes until light golden.

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