Spicy Vegetable Parcels - Pure Free From

Spicy Vegetable Parcels

Spice up your week with these light, crispy and flavoursome parcels.

Yields4 ServingsTotal Time1 hrDifficultyIntermediate
Spicy Vegetable Parcels

Ingredients

 6 SHEETS OF FILO PASTRY
 1 ONION (CHOPPED)
 1 COURGETTE (CHOPPED)
 350 g POTATO (DICED)
 2 tbsp CURRY POWDER
 2 tsp CUMIN SEEDS
 1 VEGETABLE STOCK CUBE
 400 g TIN COCONUT MILK
 4 tsp CORNFLOUR
 4 tsp WATER
 SALT & FRESHLY GROUND BLACK PEPPER
 SESAME SEEDS AND CRUSHED CHILLIES FOR DECORATION

Method

1

Preheat the oven to 190°C/ gas mark 5.

2

Melt 50g of Pure spread in a saucepan and fry the onions, cumin seeds and curry powder for 5 minutes.

3

Add the other vegetables and fry for 2 minutes. Add coconut milk and crumble in the stock cube.

4

Bring to the boil and simmer for 20 minutes.

5

Mix the cornflour with the water and add to the pan, stirring continuously until the mixture thickens. Leave to cool.

6

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.

7

Place a second sheet on top to form a star shape, brush this with melted Pure spread. Repeat with a third sheet.

8

Place a quarter of the filling in the centre of the star and gather up the pastry around the filling.

9

Brush with melted Pure spread and transfer onto a baking sheet using a fish slice. Sprinkle with sesame seeds and crushed chillies.

10

Make three more parcels and bake in the oven for 20 minutes until golden.

11

Serve with a fresh green salad.