Filo parcel with Moroccan spiced vegetables
The perfect pastry dish to serve with couscous and relish, this dish combines delicate, buttery pastry with spiced squash, beans and carrots
SERVES
4
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
60
MINUTES
Ingredients
8 sheets filo pastry
45g melted butter
4 tbsp olive oil
6 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
1 tbsp chopped fresh ginger
2 tsp coriander seeds, ground
2 tsp cumin seeds, ground
¼ tsp ground cinnamon
2 tsp mustard seeds
200g onion, peeled and finely diced
200g carrots, peeled and finely diced
200g butternut squash, peeled, deseeded and finely diced
200g celery, finely diced
100g cooked French beans, chopped in 3
zest of 1 orange
90g toasted almond flakes
salt
pepper
Method
Preheat the oven to 200°C.
Heat a saucepan with the sunflower oil.
Add the onion, garlic, chilli, ginger and spices. Cook for 4 minutes.
Place all the other vegetables and grated orange rind in a roasting tin. Pour the mix from the saucepan over the vegetables and mix well. Cover with tinfoil and place in the oven for 30 minutes.
Remove and allow to cool.
Add the flaked almonds and green beans.
Turn the oven temperature down to 180°C.
To assemble, melt the butter. Lay 4 sheets of filo pastry on a work top. Brush with butter. Lay another sheet on top of each sheet. Cut in half widthways. Divide the mixture in 4 and place in the centre of the pastry. Brush the edges with melted butter and bring the edges together in a bundle to resemble an alms purse.
Bake on a greased tray for 25 minutes.
