Filo pastry veggie bag

Filo pastry veggie bag
Makes: 4 parcels
Prep time:
Cook time:
Total time:
  • 2 carrots
  • ½ swede
  • 400 gr butternut squash
  • 1 tspn ground cumin
  • 1 tspn ground coriander
  • 1 tspn five spice
  • 1 onion
  • 2 cloves of garlic
  • 350 gr mushrooms
  • 50 gr nuts
  • 2 tbspn golden syrup
  • 2 tbspn crème fraîche
  • 8 sheets filo pastry
  • 65 gr butter
  1. Preheat the oven to 180 °C and line a baking tray with paper.
  2. Peel the carrot, squash and swede. Cut into a fine dice. Sprinkle with oil, salt, pepper, ground cumin, ground coriander and five spice. Roast in the oven until almost cooked.
  3. Dice onion and garlic. Stir fry on the stove until cooked. Dice the mushroom.
  4. Mix the onions, garlic and mushroom with the roasted carrot, swede and squash.
  5. Add the nuts, crème fraîche and golden syrup and taste for seasoning.
  6. Lay out a sheet of filo pastry, double it and place the vegetables in the middle. Brush the rim with melted butter and bring the corners up to create a parcel.
  7. Place the parcels on the baking tray and keep in the fridge until needed.
  8. When ready to serve, bake the parcels in preheated oven at 180 °C for 25 min or until the pastry is cooked and the filling is warm.
  9. Serve with dressed leaves and rocket.
Stuff to know
Make sure the filling is not too wet or the parcels will leak.
Brush the filo pastry with melted butter to seal the edges together.
Doubling the sheet of filo pastry before filling will make the pastry stronger and less likely to tear.
Keep the sheets covered with a damp towel to avoid drying them out.