Step 1
Preheat the oven to 180C and line a baking tray with baking paper.
Step 2
In a bowl, mix the 4 cans of sweet chilli tuna with the water chestnuts and garlic and ginger. Mix well and put aside.
Step 3
Place one sheet of filo pastry on a clean flat surface, spray with oil and place a second sheet on top. spray with oil and repeat the process until you have 4 layers of pastry sheet.
Step 4
Now cut the pastry stack into three lengthways and then in half so that you are left with 24 individual sheets.
Step 5
To assemble the money bags, place one square of filo pastry onto a clean flat surface place a teaspoon of the tuna filling in the centre of the filo square and fold all the sides up and in to create a pouch. Pinch gently to enclose the filling and tie with a chive to secure. Repeat with remaining filo sheets. Spray with olive oil and bake for 25 minutes or until golden and crispy. Serve with extra chilli sauce or a soy and toasted sesame oil dressing.
