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Preheat a 200 degrees Celsius/Gas 6 oven.
Stack the sheets of phyllo pastry on top of each
other. Cover with a sheet of cling film to prevent
drying out.
Combine the soft cheese, egg, clams, spring onions,
dill, Tobasco and some salt and pepper in a bowl.
Mix well.
Lay on sheet of phyllo pastry on the work surface
and brush it lightly and evenly with melted butter.
Lay another sheet of phyllo pastry neatly on top
and brush it also with butter. Cover with a third
sheet of phyllo pastry and brush with butter.
Spoon about one-third of the clam mixture in a line
along one long side of the stacked phyllo pastry,
about 2.5cm in from the edge.
Fold the nearest long phyllo pastry edge over the
clam filling and continue rolling up. Cut the roll
across in half and put the two halves on a buttered
baking sheet. Brush the rolls with melted butter.
Make two more rolls in the same way and put the
halves on the baking sheet. Brush them all with melted
butter. Bake for 20 minutes or until golden brown
and crisp.
Using scissors, cut the rolls across into bite-size
pieces. Serve as soon as possible, as nibbles with
drinks.
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