Vegetarian filo baskets
1 servings
Ingredients
| Quantity | 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 |
| ; (2oz) | ||
| 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 | ||
Directions
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.