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Alaska Seafood Tarts

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ALASKA SEAFOOD TARTS
 Categories: Main dish, Fish
      Yield: 6 Servings
 
    418 g  Canned pink Alaska salmon
    350 g  Packet filo pastry
      3 tb Walnut oil
     15 g  Margarine
     25 g  Plain flour
      2 tb Greek yogurt
    175 g  Seafood sticks; chopped
           -(crab flavored)
     25 g  Walnuts, chopped
    100 g  Grated Parmesan
           -OR- grated Cheddar cheese
 
  Pre-heat oven to 80 C, 350 F, Gas mark 4. Lightly grease 8 individual
  pie dishes or ovenproof pudding bowls.
  
  Drain the can of salmon and make the juice up to 200ml / 7fl.oz. with
  water for fish stock. Flake the salmon. Set aside.
  
  Brush each individual sheet of filo pastry with oil and fold into
  sixteen 12.5cm / 5inch squares. Put one square into each pie dish
  leaving the pointed corners protruding over the edge. Brush with oil
  then put a second square of pastry onto the first, but with the
  corners pointing up in between the original ones to create a water
  lily effect. Brush the points well with oil then bake for 5 minutes
  to set but not brown. Take out of the oven.
  
  Reduce the oven temperature to 150 C, 300 F, Gas mark 2. Melt the
  margarine and stir in the flour. Blend in the fish stock, beating
  well to remove lumps. Stir the yogurt, seafood sticks, walnuts and
  flaked salmon into the sauce and divide equally between the 8 pastry
  cases.
  
  Sprinkle the breadcrumbs over the top then return to the oven to heat
  through for 5-8 minutes or until the cheese and pastry have turned
  golden brown. Serve immediately.
  
  From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
  permission from Alaska Seafood Marketing Institute Meal-Master
  compatible recipe format courtesy of Karen Mintzias
 
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