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
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
A few mushrooms
1 Red onion
1 Clove of garlic
Salt & pepper
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
Grilled peppers soft cheese
Spring onion and black pepper soft cheese
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.