Mary Berry Salmon and Prawn Filo Purses Recipe

Mary Berry’s Salmon and Prawn Filo Purses are sophisticated, golden-baked parcels filled with succulent seafood and served with a rich white wine cream sauce. Ideally the filo pastry sheets should be kept covered with a damp tea towel while working to prevent them from drying out and becoming brittle.

Mary Berry Salmon and Prawn Filo Purses Recipe Ingredients

For the Purses:

• 500g (1 lb) tail end of salmon, boned, skinned, and cut into bite-sized pieces
• 250g (8 oz) cooked peeled prawns
• 1 x 250g packet filo pastry
• 60g (2 oz) butter, melted (plus extra for greasing)
• Lemon juice, for sprinkling
• Salt and freshly ground black pepper
• Lemon slices and dill sprigs, to garnish

For the White Wine Sauce:

• 100ml (3 1/2 fl oz) dry white wine
• 300ml (1/2 pint) double cream (heavy whipping cream)
• 1 tsp chopped fresh dill

How To Make Mary Berry Salmon and Prawn Filo Purses Recipe

1. Prepare the Filling: In a mixing bowl, combine the bite-sized salmon pieces and the cooked prawns. Sprinkle generously with lemon juice and season with salt and black pepper to taste. Mix well and set aside.
2. Cut the Pastry: Cut the filo pastry into sixteen 18 cm (7 in) squares. Take two squares and brush them with a little of the melted butter. It is crucial to keep the remaining squares covered with a damp tea towel while you work so they do not crack.
3. Assemble the Purses: Place one-eighth of the salmon and prawn mixture in the middle of one buttered filo pastry square. Fold two sides of the filo pastry over the mixture to form a rectangle. Take the two open ends; fold one over the filling and tuck the other underneath to create a neat parcel. Repeat this process to make eight purses in total.
4. Bake: Line a baking sheet with non-stick paper and brush it with butter. Arrange the filo purses on the sheet and lightly brush the tops with the remaining melted butter. Bake in a preheated oven at 190°C (170°C fan, Gas 5) for 15–20 minutes until the pastry is crisp and golden brown.
5. Make the Sauce: Meanwhile, pour the dry white wine into a saucepan and boil rapidly until it has reduced to about 3 tablespoons. Pour in the double cream and simmer gently until the liquid reaches a light coating consistency. Remove from the heat, stir in the chopped dill, and season with salt and pepper.
6. Serve: Pour the warm sauce into a bowl or jug. Garnish the purses with lemon slices and dill sprigs, then serve immediately with the sauce poured over or on the side.

Recipe Tips

• Make Ahead: These purses are ideal for entertaining because they can be prepared up to 24 hours in advance. Keep them on a baking tray covered with a damp tea towel in the refrigerator and cook them at the last minute.
• Salmon Selection: Use the tail end of the salmon if possible; it is easier to skin and cut into neat, boneless cubes for the filling.
• Sauce Consistency: The reduction of the wine is the most important step for the sauce. If you don’t reduce it enough, the sauce will be too thin and the acidity will be too harsh against the cream.
• Scallop Variation: For a really special occasion, Mary Berry suggests substituting the prawns with sliced scallops for an even more luxurious filling.

What To Serve With Mary Berry Salmon and Prawn Filo Purses

Filo purse accompaniments are elegant additions often served at dinner parties to complement the rich cream sauce. Ideally the green vegetables should be steamed lightly to provide a fresh, crisp contrast to the buttery pastry.

• Steamed asparagus spears or tenderstem broccoli
• A crisp green salad with a sharp vinaigrette
• Buttered new potatoes
• A glass of chilled Chardonnay or Sauvignon Blanc

How To Store Mary Berry Salmon and Prawn Filo Purses

• Refrigerate: Uncooked purses can be stored in the fridge for 24 hours. Cooked leftovers can be stored for 1 day but will lose their crunch.
• Reheat: Reheat cooked purses in the oven at 180°C for 5–10 minutes to crisp up the pastry. Do not microwave.
• Freeze: You can freeze the uncooked purses for up to 1 month. Bake from frozen, adding about 5–10 minutes to the cooking time. The sauce does not freeze well.

Mary Berry Salmon and Prawn Filo Purses Nutrition Facts

• Calories: 448 kcal (per serving)
• Carbohydrates: 22g
• Protein: 28g
• Fat: 28g
• Fiber: 1g
• Sugar: 2g

Nutrition information is estimated per serving based on 8 purses.

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