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Mini Pouches with Smoked Salmon
Ingredients
1 package KANAKI Chilled COUNTRY STYLE Filo Pastry
100 gr. cream cheese
100 gr. smoked salmon
100 gr. goat’s cheese or Greek Xynomizithra cheese (sour variant of Greek Mizithra cheese)
1 small green onion
1 tbsp. finely chopped dill
1 egg
Freshly ground pepper
Olive oil or melted butter for the pastry sheets
Preparation - Steps
Peel and finely chop the green onion. Finely chop the smoked salmon and crumble the goat cheese. Place the cream cheese, salmon, goat cheese, egg, onion and dill in a bowl. Add some freshly ground pepper and blend well. Make the mini pouches according to the instructions. Place them on a baking tin, brush with the melted butter or olive oil and bake in a preheated oven at 200°C for 20 minutes.
For making Mini Pouches:
Cut the sheets lengthwise into 4 strips. Cut each strip into 3 pieces. Brush 3 sheets with butter (or olive oil) and place on top of each other. Place a little of the filling at the centre of each sheet. Join the 4 edges of the sheets together and twist to stick.
