These crispy bites are the perfect nibble!

Serves: 20 pieces Preparation time: 20′ Cooks in: 50′ Ready in: 1h + 10′

1 pack filo pastry (10-11 sheets)
20 shrimps, only the flesh, finely chopped
2-3 small squids, finely chopped
1 whole leek, finely chopped
1 tbsp pine nuts, toasted
1 tsp black currants
3 tbsp soya sauce
½ cup vegetable oil


Step 1
In a large frying pan heat oil and cook leek and squid, adding 1/4 cup water. Cook until water is absorbed.

Step 2
Stir in shrimps, pine nuts and currants and cook for 2-3 minutes. Drizzle with soya sauce and remove pan from heat.

Step 3
Lay the filo pastry flat on a work surface. Cut each sheet lengthways in 3 strips. Place a heaped spoonful of mixture on the end of each strip, fold a little pastry over the filling, then fold in the edges. Loosely roll to form a cylinder.

Step 4
Place filo rolls on oiled baking sheet, a little apart. Brush well with oil and bake at 160C/fan in a preheated oven for 10-15 minutes or until lightly golden and crisp. Serve warm.

Photo George Drakopoulos – Food styling Tina Webb

Και η ελληνική συνταγή: Φλογέρες με θαλασσινά σε σάλτσα πικάντικου ροζ γιαουρτιού