Campbells Kitchen

Method

• Pre-heat oven to 180°C.
• In a medium bowl combine soup, salmon, vegetables, sour cream and chives.
• Lightly brush 3 sheets of filo pastry with melted butter and lay one on top of the other .
• Measure 1/2 cup of filling and place in a corner section of the pastry sheet.  Fold the opposite side of pastry over filling across  to form a triangle and continue folding over to the top of the pastry until you have a triangular parcel. Repeat with the remaining pastry, and filing.
•  Brush top of triangles with butter and sprinkle with sesame seeds. Place onto a lightly greased baking tray and bake for 30 minutes until crisp and golden.

Tip: To make mini triangles - once you have layered 3 full size sheets  together cut them into 5 strips. Place a tablespoon of filling at the bottom of each strip. Fold across diagonally then continue folding to the top of the strip until you form a triangle. Bake for 15 - 20 minutes.

 

Ingredients

1 x 420g can Campbell's Condensed Cream of Asparagus Soup
200g can red or pink salmon
1/2 cup light sour cream
1 cup frozen mixed vegetables
3 tblsp chives, chopped
50g butter, melted
18 sheets filo pastry
sesame seeds, to garnish