100 grams grated parmesan or grated cheddar cheese
Directions
Directions
Preheat oven to 80C, 350F, gas mark 4. Lightly grease 8 individual pie dishes or ovenproof pudding bowls.
Drain the can of salmon and make the juice up to 200ml with water for fish stock. Flake the salmon. Set aside.
Brush each individual sheet of filo pastry with oil and fold into sixteen 12.5 cm/5 inch squares. Put one square into each pie dish leaving the pointed corners protruding over the edge.
Brush with oil then put a second square of pastry onto the first, but with the corners pointing up in between the original ones to create a water lily effect. Brush the points well with oil then bake for 5 minutes to set but not brown. Take out of the oven.
Reduce the oven temperature to 150C, 300F, gas mark 2. Melt the margarine and stir in the flour. Blend in the fish stock, beating well to remove lumps. Stir the yogurt, seafood sticks, walnuts and flaked salmon into the sauce and divide equally between the 8 pastry case.
Sprinkle the breadcrumbs over the top then return to the oven to heat through for 5-8 minutes or until the cheese and pastry have turned golden brown. Serve immediately.
