Sausage Filo 'Ravioli' Nibbles

These remind me of a cross between crispy wonton and ravioli made of pastry.

They have a delicate, thin outer casing which houses a delicious, savoury Chinese-style filling. I have used sausage meat, but this would work equally well with a prawn, chicken or vegetarian centre.

You could even make a sweet filling with fruit or mincemeat.

You can eat 3 of these for 1pp/approx.45kcal

Up to 6 for 2pp/approx.95kcal

Up to 8 for 3pp/approx.125kcal


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YOU WILL NEED: (Makes 16)



1 45g sheet filo pastry

(N.B. All my calculations were made using this brand. Please check if yours differs).


2 WeightWatchers sausages

2 Chopped spring onions

Fresh chopped herbs

Seasoning

1 teaspoon low-salt soy sauce

Frylight Sunflower oil


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Take the sausages out of their skins and mix in a bowl with the soy sauce, spring onion and chopped herbs. Add seasoning of your choice - a little chilli or some chinese seasoning works very well.


Working quickly, cut the sheet of filo pastry into 2 equal pieces.

Spray one sheet with Frylight oil.


Using a measuring spoon, dot teaspoonfuls of the sausage mixture evenly across the pastry.


Place the second sheet of filo pastry accurately on top of the base sheet.


Press down gently to remove any excess air. The pastry layers should stick to each other, sandwiching the filling inside.


Using a ravioli cutter or scissors, cut into even little 'pillows'.

The ravioli cutter makes a beautiful deckled edge detail.


Pop onto some baking parchment on a baking tray. Mist lightly with Frylight oil. Bake for 10-15 minutes at 200 degrees centigrade until golden brown.


These are really delicate, so just need a simple herb garnish before arranging carefully onto a serving plate.






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