Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Plum | 1 medium (66g) | 30 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 300g cream cheese
- 1 pkt Square Egg Wonton Pastry
- 15g wildfire Spice
- 1 clove garlic ( crushed )
- 1 small sprig parsley
- 10g Outback Salt
- Kakadu Plum & Chilli Sauce to serve
- =
Directions
Remove the cream cheese from the fridge and allow to soften. Finely chop the garlic & parsley. In a mixing bowl combine the garlic, parsley, Australian Wildfire spice and salt to taste and mix through well. Remove the wonton pastry from the plastic and cover with a damp cloth so they won’t dry out.
On each square put a teaspoonful of the cream cheese filling.
Moisten the edge of pastry with a little egg wash or water,the fold all edge together and firmly to seal. Place on a tray dusted with corn flour to prevent sticking.
Using hot oil heated in a Wok or sauce pan, fry a few at a time on medium heat until golden. Drain on paper towels and serve with Kakadu Plum & Chilli Sauce to serve
Makes 12 – 15 wontons