Cheesy Tuna triangles
Makes approx 12 triangles

How to handle filo pastry?
Bring to room temperature,
Unroll and cover with cling film to prevent drying out
Brush with melted butter lightly
Keep shape straight when folding
Handle lightly - pastry should be light & crisp

Ingredients
1 pack of filo pastry
25g butter - melted
3-4 spring onions
1x200g can of tuna fish - drained
60g cheddar cheese
60g cream cheese
1 egg
1/2 lemon grated to a fine zest.


Method
1. Line a baking tray with baking paper.
2. Preheat the oven to 200°C 180°Fan 375°F Gas 6.
3. Wash the spring onions and cut off the roots. Slice finely.
4. Heat a little butter in a pan and saute the onion until soft.
5. Remove from the heat and put in a medium sized bowl.
6. Add the drained tuna, and grated cheddar and mix well together
7. Stir in the cream cheese, beaten egg and lemon zest. season with pepper and a pinch of salt.
8. Unfold the filo pastry, covering any unused pastry with cling film or a tea towel to prevent the pastry from drying out.
9. Cut the pastry sheet into strips approx 8cm wide and brush generously with melted butter.
10. Put a teaspoon of tuna mixture in one corner of the pastry length.
11. Take the corner edge and gently fold diagonally across filling to form a triangle shape. Fold up and then across again. Repeat until a triangle shape is complete, do not press down, keep folding gently against the mixture!
10. Brush the finished triangle lightly with melted butter. Place on a lined baking tray.
11. Bake on a lined baking tray for approx 15-20 minutes until golden & crisp.
12. Cool slightly on a wire rack eat warm.
This recipe makes approx 12 triangles