Ingredients
- 6 sheets phyllo dough (frozen)
- 4 squares
- 2 filling in the center
- 110 gr margarine
- 80 ml yogurt (plain)
- 60 gr tiny shrimp
- 34 gr chutney (chopped)
- 20 gr coconut
- 2 gr curry powder
- 2 gr gingerroot (grated)
- some margarine
each square. For each bundle, bring the 4 corners together; 1 pinch and twist slightly. Repeat with the remaining phyllo dough, margarine or butter, and filling to make 24 bundles total. Arrange bundles on an ungreased parchmentor foil-lined baking sheet. Bake, uncovered, in a 190ºC oven for 18 to 20 minutes or till golden. Serve immediately. Makes 24 bundles. To freeze: Prepare phyllo bundles as directed, except do not bake. Freeze the unbaked bundles on a baking sheet. Transfer to a storage container; seal, label, and place in the freezer. To serve, place frozen bundles on a parchmentor foil-lined baking sheet. Bake, uncovered, in a 190ºC oven for 18 to 20 minutes or till golden.
