This is a very quick and easy lunch idea and is delicious when served with a green leafy salad or baked potato wedges.
Preparation time: 5 min
Baking time: 10 min
You will need
15 ml (1 tbsp) oil
1 onion, thinly sliced
2 cloves garlic, crushed
5 ml (1 tsp) paprika
2 ml (½ tsp) freshly ground black pepper
5 ml (1 tsp) dried thyme or parsley
1 sachet (10 g) tomato paste
125 ml (½ cup) frozen or canned corn, drained
1 big can (425 g) pilchards
4 spring onions, finely chopped
1 roll (200 g) phyllo pastry, defrosted
60 ml (4 tbsp) melted butter
1. Preheat the oven 180 °C and lightly grease a baking sheet with oil. Heat the oil and fry the onion and garlic for 2
minutes until soft. Heat the oil and fry the onion and garlic for 2 minutes until soft.
Add the paprika, black pepper and thyme or parsley stirring continuously. Add the tomato paste and corn and mix well.
2. Drain the pilchard and add to the
mixture. Heat for 3 minutes until warm. Remove from heat.
3. Brush three sheets of phyllo pastry with melted butter and place on top of each other. Cut vertically make 3 long strips. Place spoonful of the pilchard mixture at the one corner of the mix.
4. Fold from side to side to create a triangle shape. Brush some more with the
butter and place in the prepared baking sheet. Continue until the mix is all done. Bake in the oven for 10 to 15 minutes until slightly golden. Serve warm with a salad or wedges.