Spicy Sardine and Lentil Filo Pies
Ingredients (1 portions)
| Amount | Measure | Name |
|---|---|---|
| 200.00 | g | Chickpeas, drained and lentil cooked |
| 100.00 | g | Onions cooked |
| 1,000.00 | kg | Sardines ,cooked |
| 400.00 | g | KNORR Tomato Pronto 6 x 2kg |
| 50.00 | ml | Knorr Mozambican Peri-Peri Marinade & Basting |
| 15.00 | g | KNORR Brown Roux 1 x 20kg |
| 5.00 | ml | Robertsons Veggie Seasoning |
| Filo Sheets 6 each | ||
| 50.00 | g | MARVELLO Full Fat Margerine melted to brush filo sheets |
Preparation
1.Drain the pulses, making sure all liquid is drained off.
2.Add the cooked onion,
3.Add the Knorr Pronto, Mozambican Peri Peri Marinade, Brown Roux, Robertsons Vegie Seasoning and fresh coriander to the pulse mixture. Bring to the boil, allow the roux to 4.thicken.
5.Spoon mixture over cooked sardines, cover with Filo and bake, until filo is golden brown
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