|125 grams||Or 8 sheets filo pastry; (4oz)|
|15 grams||Butter; melted ( 1/2oz)|
|1 tablespoon||Olive oil|
|50 grams||Mange tout; chopped (2oz)|
|50 grams||Asparagus spears; sliced (2oz)|
|50 grams||Baby sweetcorn; sliced lengthways|
|50 grams||Carrots; cut into thin|
|; strips (2oz)|
|Salt and freshly ground black pepper|
|2 tablespoons||Freshly chopped coriander and parsley|
|Coriander leaves; to garnish|
Cut the filo pastry into approximately 8cm (3 inch) squares. Place 4 squares on top of each other to form a 16 pointed ''star''.
Brush a bun tin with melted butter and place the layered pastry in one of the forms. Continue to make approximately 12 baskets. Brush pastry ''tips'' with a little melted butter.
Place in a preheated oven 190 C/375 F or Gas Mark 5 for 10-12 minutes, until golden. Remove and set to one side.
Meanwhile, heat the oil in a frying pan, then add the vegetables. Stir-fry for 3 minutes. Season to taste. Stir in the herbs.
Divide the vegetables between the filo baskets and arrange on a serving plate.
Garnish with coriander leaves.
Converted by MC_Buster.
NOTES : A novel way to serve crisp stir-fried vegetables. Approx 12 filo baskets
Converted by MM_Buster v2.0l.
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