Ingredients

• 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

Method

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.