Filo vegetable turnovers recipe

Ingredients 6 sheets of filo pastry 100g butter 2 large carrots 6 large young cabbage leaves (if you prefer you can use pak choi or kale) 1 clove of garlic, minced 1 onion 1tbsp of flour salt pepper

Peel and slice onions and the garlic. Peel and grate carrots, chop the cabbage leaves into ribbons. In a large pan heat 25g the butter until it spitting. Saute the onions and garlic for 2-3 minutes until they soften and start to brown. Add in the carrots and sauté for a further 3 minutes and then add some salt and pepper. Add the cabbage and cook until its wilted and all ingredients are mixed well together. Remove from the heat. Preheat the oven to 200°C, Gas Mark 6/7. Take 3 sheets of the filo pastry and place onto a lightly floured work surface. Keep the remaining three sheets under a damp tea-towel to prevent drying out. Melt the remaining butter in the microwave. Take one sheet of filo pastry and brush it with butter across the whole of its surface. Lay another sheet on top and also coat with butter. Lay the third sheet on top and brush with butter. Then turn the whole batch over so that the floured side is upwards. Cut the filo into small circles and then fill each one with some of the cabbage, carrot, onion and garlic filling. Gently roll the turnovers so they make an open ended cylinder. Repeat the above steps with the remaining filo. Place onto a baking tray lined with nonstick baking paper. Cook in the oven for 15 minutes until golden brown and crispy. Allow them to cool a little and then serve. Freezing and defrosting guidelines Bake according to the recipe. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months. Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

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