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Seafood Mornay in a Filo Shell

  • 6
Seafood Mornay in a Filo Shell


  • 12 sheets filo pastry
  • 25g butter, melted
  • 325g carton prepared Carbonara Sauce mix
  • 100g fresh fish, cut into small cubes
  • 200g scallops or shrimps
  • 4 fresh mussels, cooked and halved
  • ½ cup grated aged Cheddar
  • ¼ tsp white pepper
  • finely chopped chives


  1. Brush one sheet of filo pastry with butter and top with a second sheet. Repeat until you have 8 layers. Cut the filo sheet into quarters. Repeat with the remaining 4 sheets, fold in half and cut into half, to make 6 rectangles.
  2. Arrange the filo rectangles in 6 greased muffin tins. They will have uneven edges, but do not worry. Bake at 200°C for 5 minutes.
  3. Mix the carbonara sauce with the seafood and ¼ cup of grated cheese. Spoon the mix evenly among the shells and sprinkle with remaining grated cheese. Bake at 180°C for 20 to 25 minutes.
  4. Serve sprinkled with chives as an entre or light meal with a crisp salad.

Cooks Tips

- We used Frescarini Carbonara Sauce.

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