Vegetarian filo triangles
These gorgeous little filo triangles are superb as a lunchtime snack in place of normal sandwiches. This is a great recipe to make for meat eaters. You can make the pesto in a food processor although we find there is some satisfaction and additional texture if you use a mortar and pestle.
filling can be kept in the fridge for up to 3 days
Hazelnuts (or almonds)
36 g
¼ cup
1
Dry toast to lightly golden.
2
Transfer to a mortar and pestle.
Coriander (cilantro)
10 g
½ bunch
3
Add to mortar and pestle.
4
Pound to a coarse paste.
5
Transfer to a mixing bowl.
7
Mix thoroughly to combine.
Goats milk feta cheese
250 g
9 oz
Olive oil
27 g
2 tablespoon
0
Heat in a frypan over medium-low heat.
Onion, sliced
150 g
1 onion
=
Cook until lightly caramalised, about 12 minutes.
q
Remove from pan. Set aside.
w
Increase heat to medium.
Olive oil
14 g
1 tablespoon
Mushrooms, such as swiss brown and button
200 g
3 cup
r
Sauté until softened, about 5 minutes.
Garlic, finely chopped
3 g
1 clove
u
Return onions to the pan and stir to combine.
Firm tofu, chopped into 0.1" / 3 mm dice
250 g
1 block
o
Add 250 g pesto mixture .
Filo pastry sheets
250 g
1 package
[
Brush the oil around the outside edges of 1 sheet of pastry. Make a diagonal brush stroke from one corner to the opposite corner at the other end of the sheet.
]
Place 40 g of mushroom mixture at one end of the sheet, ⅗" / 1.5 cm from the corner.
\
Fold the triangles. Brush the final exposed edge of pastry with egg wash and then seal the parcel.
Type pastry roll (savory)
Author bhsimon