Smoked salmon and ricotta filo hand pies

  • 20 mins preparation
  • 10 mins cooking
  • Makes 12 Item
  • Print


Smoked salmon and ricotta filo hand pies
  • 250 gram ricotta
  • 1/2 cup (125ml) sour cream
  • 2 tablespoon drained capers
  • 1/2 cup chopped green onions
  • 12 sheets filo pastry
  • melted butter, for brushing
  • 12 slice smoked salmon, about 8 x 12cm each


Smoked salmon and ricotta filo hand pies
  • 1
    Preheat oven to very hot, 220°C (200°C fan-forced).
  • 2
    Combine ricotta, sour cream, capers and green onions in a bowl; season with pepper.
  • 3
    Brush 1 sheet of filo with melted butter; fold over lengthwise and brush with butter.
  • 4
    Place 1 slice of salmon at narrow end and spread 1 tbsp cheese mixture on half of salmon. Fold salmon over to enclose cheese mixture. Fold over base and sides of pastry. Brush folded pastry with butter. Then fold into a parcel.
  • 5
    Repeat with remaining ingredients. Brush with butter on all sides and arrange on a baking sheet; bake 7-8 minutes, or until golden. Serve immediately.

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