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    You are in: Home / Recipes / Seafood Phyllo Parcels Recipe
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    Seafood Phyllo Parcels

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    50 mins

    30 mins

    David GM's Note:

    Seaweed contains iodine, potassium, iron, zinc, and calcium making these seafood parcels food of goodnes.Serve as a main meal with suggested accompaniments or as finger food in individual sausage roll sized portions.Recipe originates from, slightly adapted.

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    Units: US | Metric

    garnish with

    to serve


    1. 1
      Put the seaweed in a bowl and sprinkle with the lime juice.
    2. 2
      Lightly brush the cold filo pastry sheets with olive oil, divide into 2 stacks and place on greaseproof paper.
    3. 3
      Gently fry the chopped aubergine, onions, mustard seeds, and mushrooms in 2 tablespoons of oil. Add the red pepper, seaweed and lime juice. Simmer until all the juices are all absorbed.
    4. 4
      Remove from heat and mix in the other ingredients.
    5. 5
      Leaving a 3 cm strip along the top length of the pasty to seal, spread the mixture evenly, smoothing over the surface, between the 2 filo stacks.
    6. 6
      Using the greaseproof paper under the filo, carefully roll up the strudels into a two log shapes. Place them on a baking tray (don’t worry if you need to scrunch up a strudel to fit it on the tray as its wrinkled effect is quite rustic).Cut off the excess paper.
    7. 7
      Brush strudel tops with oil, sprinkle with sesame seeds and bake for 30 minutes at 200 C until crisp and golden.
    8. 8
      Cut into slices to serve.

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    Nutritional Facts for Seafood Phyllo Parcels

    Serving Size: 1 (415 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 546.5
    Calories from Fat 261
    Total Fat 29.0 g
    Saturated Fat 3.8 g
    Cholesterol 0.0 mg
    Sodium 552.0 mg
    Total Carbohydrate 64.3 g
    Dietary Fiber 7.6 g
    Sugars 11.2 g
    Protein 10.8 g

    The following items or measurements are not included:


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