Recipe

Filo pie with chili tossed shellfish

Scallops and prawns bring out the flavour of Västerbottensost® cheese.

Filo pie

150 g Grated Västerbottensost® cheese
250 g filo pastry
3 eggs
200 ml whipped cream
1/5 tsp salt
1/5 tsp black pepper
Oil for brushing the pastry

Chili tossed shellfish

12 pilgrim scallops
500 g prawns in shells
1 bag spring onions  
1 fresh chili
1 lemon (peel and juice)
1 tbsp. rapeseed oil
2 tbsp. honey
200 ml salad mix e.g. Provençal

Method

Layer the filo pastry in a pie dish. Fold in the pastry to ensure an even edge and brush with oil. Whisk the eggs with cream and mix in the Västerbottensost cheese, salt and pepper. Fill the pie dish and bake in the oven at 175˚C for approx. 25 minutes or until firm.

Peel the prawns. Fry the chili for 3–5 mins in a hot frying pan until it turns a good colour and softens. Let it cool and cut in half. Remove the core and chop the chili. Chop the spring onions. Mix the lemon juice with grated lemon peel, honey, chili, onions, oil and a pinch of salt. Heat the oil in a frying pan and fry the scallops quickly with a pinch of salt for approx 1 minute each side. Cut into smaller pieces and mix with dressing and prawns. Add to the salad and place on top of the warm pie.

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