Spiced Vegetable Phyllo Parcels Recipes

Steps:

• Preheat oven to 325 degrees F.
• On a baking sheet lined with aluminum foil for easy cleanup, toss eggplant, zucchini, garlic, and onion with olive oil and season with salt and pepper. Roast vegetables for about 30 to 40 minutes until tender, being sure to monitor so they don't burn. Remove from oven and let cool to room temperature.
• While the vegetables are in the oven, make the chutney. Heat the grapeseed oil over medium-high heat in a small saucepan until it begins to shimmer. Add the shallot and saute until it begins to turn translucent, being careful not to burn it. Add the orange juice, balsamic vinegar, mango, and parsley, and allow the liquid to reduce by 2/3. Season with salt and pepper, stir in slurry to thicken and let cook for about 2 minutes, then remove from heat.
• Add the garbanzo beans, garlic, crushed red pepper, lemon juice, tahini, and olive oil to a food processor. Pulse to combine and coarsely chop.
• Heat grapeseed oil over medium heat in a skillet and sear the tofu cubes. Set aside until needed.
• Preheat oven to 400 degrees F.
• If phyllo was defrosted, make sure it is completely defrosted before handling it. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Working with 1 sheet at a time, lay out a dough sheet on a baking sheet and brush on butter, and lay another sheet on top and brush with butter. Fold in half, brush on butter again and fold in half again so you have a thickness of 8 layers. Spread 1 tablespoon hummus on phyllo and top with 1/4 cup of the roasted vegetable mixture and 1 tablespoon diced tofu. Fold in corners of phyllo dough to the center and brush with egg wash. Repeat to make 4 phyllo purses. Place on a baking sheet and bake in oven until golden brown, about 30 minutes.
• Remove from oven and serve hot with mango chutney on the side.

Steps:

• Pre heat the oven to 190 C, 375 F or Gas Mark 5.
• Heat half the olive oil in a saucepan over a moderate heat, add the onion and garlic and fry until soft.
• Add the casserole mix and chicken stock.
• Bring to the boil, reduce the heat and simmer for 30 minutes.
• Heat the remaining olive oil in a frying pan over a moderate heat, add the smoked paprika and fry for 30 seconds, then add the chicken and fry for 5 minutes until browned.
• Add the asparagus and casserole mix to the chicken.
• Add seasoning to taste, cheese, creme fraiche and parsley.
• Remove from the heat.
• Lay 1 sheet of filo on the work surface and brush with melted butter.
• Repeat this with 2 more sheets.
• Cut this in half.
• Place 2-3 spoonfuls of chicken mixture in the centre of the filo.
• Bring the filo together to form a money bag and brush with melted butter.
• Repeat this process using the remaining filo and chicken mixture.
• Place the parcels onto a baking sheet and bake in the oven for 25-30 minutes until golden.

Steps:

• Heat oven to 180 degrees.
• Cut the kumara into very small cubes. place in a saucepan containing the chicken stock and water and cook until tender.
• Place the cooked Kumara into a large bowel.
• Retain the stock from the kumara and to it add chopped onion and frozen spinach. Simmer for 2-3 minutes until the spinach has defrosted.
• Remove from heat and pour spinach and onion mixture into a seive to allow excess water to be squeezed out.
• Add the spinach and onion to the kumara. Add Garam Masala and 1 tblsp sesame seeds. Mix together.
• Take 3 sheets of Filo and lay on top of each other. (Use a clean, dry, flat surface).
• Into the middle of the filo place half the kumara and spinach mixture.
• Sprinkle over half the sliced olives and half the crumbled feta.
• Fold the filo like a parcel, sealing the edges with a brush of milk.
• Brush milk over top af parcel and sprinkle sesame seeds (optional).
• Place in oven for 30 minutes or until the Filo is Golden brown.
• I served this with tomato and chive salad.

Steps:

• Preheat the oven to 200°C/gas 6.
• Finely grate the courgettes and place in a sieve over a bowl. Carefully squeeze out any excess water.
• Place the courgettes in a large bowl with the mint, ricotta cheese, eggs and lemon juice.
• Mix thoroughly and season with salt and pepper.
• Cut the phyllo pastry into large squares. Brush each sheet with butter and layer 4 sheets together.
• Spoon a little of the courgette mix into the centre of each phyllo square. Pull up each corner to form a parcel, twisting slightly to secure.
• Place on a baking sheet, brush with melted butter, and cook for 20 minutes until golden and crispy.
• Serve hot or cold with rocket salad. If serving cold, allow to cool completely before covering, otherwise they will soften.

Steps:

• Preheat the oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
• Pat the salmon fillets dry with paper towel and season with salt and pepper. Lay skin-side down on a cutting board or plate and top each fillet with a tablespoon of pesto, or more to taste, ensuring the entire top of the fillet is evenly covered. Set aside while you prepare the phyllo.
• Lay a sheet of phyllo flat on a work surface and brush with olive oil. Lay another sheet on top, brushing with oil. Repeat process for a total of four sheets, leaving the top of the last sheet dry. Place one of the prepared salmon fillets at the bottom of the stack of phyllo sheets with the pesto side facing up. Roll over once, so the skin side is facing up, then fold over the sides. Brush all over with oil. Continue rolling until the end of the phyllo, then place on the parchment-lined baking sheet with the pesto side facing up and brush the top with oil. Score the top 2 to 3 times to allow steam to escape. Repeat with the remaining salmon and phyllo.
• Bake parcels in the preheated oven for 20 to 25 minutes, until the phyllo is golden brown. Remove from oven and let rest a minute or two before serving.

Steps:

• Season the fish with salt.
• Take two phyllo sheets and fold in half. Lay a piece of salmon on the phyllo, take care to tuck any tail piece under the salmon.
• Top each piece of salmon with at tablespoon of the pesto.
• Draw the phyllo up around the salmon and make a "knot" by twisting the phyllo so it stays in place.
• With scissors cut off any excess phyllo from the knot.
• Place each parcel on a non-stick cookie sheet. Refrigerate (covered with plastic wrap) until ready to cook.
• Heat your oven to 400°F Drizzle or spray the olive oil over each parcel.
• Cook in the middle of the oven for 15 minutes or until each parcel is golden brown.