I'm using today
the exciting and fragile filo (phyllo) pastry for my vegetable
parcels in three variations. So first I prepared three different fillings and then baked the
parcels. Obviously you don't have to use the same fillings as these
are only my suggestions and ideas.
I have divided
this entry to sections for each parcel type: Aubergine mash filo
parcels, Mushroom and cheese filo parcels and Grilled pepper and soft
cheese filo parcels.
Aubergine mash filo parcels
Ingredients:
Filo pastry
1 Aubergine
1 Pepper
Olive oil
Gloucester cheese
Salt & pepper
Cut the aubergine
into slices of approximately ½ cm thickness and cut the peppers into
halves (the second pepper goes into the soft cheese parcels but grill
both at the same time). Brush the vegetables with olive oil, place
into an oven dish and grill until they are soft and get some dark
bits.
Mash the grilled
aubergines with a hand mixer and add salt and pepper into the mix.
Slice the pepper into small bits and add it to the aubergine mash.
Add the grated cheese and mix until you have a firm paste. Set this
to one side to cool down and continue making the other fillings.
Mushroom and cheese filo parcels
Ingredients:
Filo pastry
A few mushrooms
1 Red onion
1 Clove of garlic
Fresh chives
Salt & pepper
Olive oil
Red Leicester
cheese
Chop the
mushrooms, onion, garlic and chives into small pieces. Fry them in a
pan. First fry the onions and garlic in olive oil, add then the
mushrooms and fry until they are cooked. If your mixture is too moist
at this point, pour everything into a colander and drain the excess
fluid out. Take the pot from the heat and add the chives, salt and
pepper and mix the grated cheese in. Let it cool down before filling
the parcels.
Grilled pepper and soft cheese filo
parcels
Ingredients:
Filo pastry
1 Pepper
Grilled peppers
soft cheese
Spring onion and
black pepper soft cheese
Gloucester cheese
Olive oil
Take the other
grilled pepper and chop it into small pieces. Mix it with the soft
cheeses (take about a third of each packet) and the grated
Gloucester.
Making the parcels
You can make any
kinds of shapes or forms, small or large, whatever you feel like.
Filo pastry can be a bit tricky to work with as it's so fragile and
delicate.
Spread the pastry
on a baking surface and cut it into suitable pieces for your parcels.
I think I cut mine into eight parts. Use at least double pastry
because otherwise the parcel might not hold together. You can use
several layers but be then careful that pastry isn't too thick at
some parts. That may result into dry parcels.
Put a small amount
of your filling onto the pastry and shape a closed parcel out of it.
Place the parcels on a baking tray.
Bake at 220C for
about 10-12 minutes until the pastry is golden brown.
This is a great
fingerfood to serve at a party with vegetarian treats. These can even
be eaten cold. I couldn't recognise later on which parcel had which
filling and that added a great element of surprise to the eating.
Enjoy!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.