Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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 |
| \N \N | ; (2oz) |
| 50 grams | Carrots; cut into thin |
| \N \N | ; strips (2oz) |
| \N \N | Salt and freshly ground black pepper |
| 2 tablespoons | Freshly chopped coriander and parsley |
| \N \N | 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.