Curried Shrimp Phylo Bundles

Recipe Ingredients

		Filling
1/3 cup	78ml	Yogurt
1/4 cup	23g / 0.8oz	Coconut
1/4 cup	36g / 1.3oz	Peanuts - chopped
2 tablespoons	30ml	Chutney
1 teaspoon	5ml	Curry powder
1/4 teaspoon	1.3ml	Ginger
4 1/2 oz	127g	Shrimp
		Bundles
6		Phyllo dough sheets
1/2 cup	99g / 3.5oz	Butter

Recipe Instructions

In small mixing bowl, stir together yogurt, coconut, finely chopped peanuts, chopped chutney, curry powder, and ginger. Gently stir in shrimp.

Preheat oven to 375F. Unfold phyllo dough. Place one sheet of phyllo dough on a waxed-paper-lined cutting board. Cover remaining sheets with a damp paper towel. Keep covered to prevent drying. Generously brush with butter. Top with another sheet of phyllo, then brush with more butter. Repeat with a third sheet of phyllo and butter. Using a sharp knife, cut the stack of buttered phyllo sheets into twelve 4" squares. Place about 2 t filling in the center of each square. For each bundle, bring the 4 corners together; pinch and twist slightly. Repeat with remaining phyllo dough and butter to make 24 bundles total. Arrange bundles on ungreased baking sheet. Bake 18-20 minutes, until golden.

To freeze: prepare phyllo bundles as directed, except do not bake. Freeze unbaked bundles on baking sheet, then transfer to storage container. Do not thaw before baking.

From "Better Homes and Gardens", Nov 1990.

Source:
The Pillsbury Family Cookbook (1963)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.