Spicy Vegetable Parcels
Spice up your week with these light, crispy and flavoursome parcels.
- Time 60 Mins
- Feeds 4 People
- Level Intermediate
100G PURE SPREAD
1 ONION, CHOPPED
1 COURGETTE, CHOPPED
350G POTATO, DICED
2 TBSP CURRY POWDER
2 TSP CUMIN SEEDS
1 VEGETABLE STOCK CUBE
1 X 400G TIN COCONUT MILK
4 TSP CORNFLOUR
4 TSP WATER
SALT & FRESHLY GROUND BLACK PEPPER
6 SHEETS OF FILO PASTRY
SESAME SEEDS AND CRUSHED CHILLIES FOR DECORATION
Preheat the oven to 190°C/ gas mark 5.
Melt 50g of Pure spread in a saucepan and fry the onions, cumin seeds and curry powder for 5 minutes. Add the other vegetables and fry for 2 minutes. Add coconut milk and crumble in the stock cube. Bring to the boil and simmer for 20 minutes.
Mix the cornflour with the water and add to the pan, stirring continuously until the mixture thickens. Leave to cool.
Cut the filo pastry sheets in half. Make a parcel by putting one filo pastry sheet on a work surface and brush with melted Pure spread. Place a second sheet on top to form a star shape, brush this with melted Pure spread. Repeat with a third sheet. Place a quarter of the filling in the centre of the star and gather up the pastry around the filling. Brush with melted Pure spread and transfer onto a baking sheet using a fish slice. Sprinkle with sesame seeds and crushed chillies. Make three more parcels and bake in the oven for 20 minutes until golden.
Serve with a fresh green salad.