2 Tbs. oil 1 clove garlic, peeled and crushed 1 Tbs. fresh ginger root strips 2 spring onion, in strips 1/2 red chilli, de-seeded and sliced 2 lemon sole fillets, skinned and in strips 1 Tbs. soy sauce freshly ground black pepper 4 sheets filo pastry melted butter for brushing
Instructions
1) Heat oil in a pan and fry garlic, ginger, spring onion and chilli for 1 minute. Add lemon sole strips and toss around quickly. Season with soy and freshly ground black pepper. Cool slightly.
2) Lay a sheet of filo pastry on a floured worktop and cut in half. Spoon a little mixture into the center of each half. Gather up and pinch together around the neck to make a money bag shape to enclose filling. Frill out the pastry border above the neck with the fingers. Brush with melted butter. Repeat with remaining filo and filling to make 8 purses.
3) Bake in a preheated oven at 400F, 200C for 5-8 minutes or until pastry is crisp, crackly and brown. Decorate with lamb's lettuce.
