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Salmon and Prawns in Filo Pastry

1 medium onion, diced
2 cloves garlic, crushed
button mushrooms, sliced
2 salmon filets (raw), chopped into bite-sized cubes
200g package of cooked and peeled prawns (approximately 2 cups)
2 small glasses white wine
2 tablespoons cornflour/cornstarch
200g low fat fromage frais/sour cream
handful of fresh dill, chopped
salt and pepper to taste
1 package frozen filo/phyllo pastry, defrosted
nonstick cooking spray or olive oil spray

Saute the onions and garlic in a nonstick pan sprayed with olive oil until the onions are translucent. Add the mushroom and fry for another 2-3 minutes. Remove from the skillet into a large bowl. To the bowl, add the salmon, prawns, wine, and sprinkle with cornflour/cornstarch. Mix well. Add the fromage frais/sour cream, dill, and salt and pepper, and mix until blended.

Take one sheet of filo pastry and spray with olive oil. Place approximately 4 tablespoons of the filling near the top of the shorter end of the pastry. fold the top over so that it covers the filling, then fold the sides over to meet in the middle. Keep folding from the top, so that you end up with a spring roll/envelope like package. Place each roll in a baking dish, spray the top with more olive oil/nonstick spray, and pierce the tops in a few places with a sharp knife. Bake at around 230C/450F for around 30 minutes, until the top is golden brown. Serve immediately. Serves 6.

You can also freeze this and reheat it in the oven for a few minutes to crisp it back up again. Enjoy!

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