Phyllo Baskets with Vegetable Filling
Vegan main course
Makes eight
Ingredients:
500g packet phyllo pastry, thawed
150ml olive oil
125g mushrooms, wiped and sliced
4 large spring onions, chopped
100ml shredded red cabbage
100ml shredded white cabbage
4 carrots, scraped and chopped
200ml (half a punnet) sprouts
230g can bamboo shoots, drained
salt and pepper to taste
10ml garlic and ginger mix
12g (25ml) cornflour
50ml dry sherry
25ml soya sauce
125g instant Chinese noodles (mushroom flavour)
Method:
Cook the noodles as directed on packet
Cut phyllo pastry into eight equal squares.
Cover with a dish towel.
Brush between layers of each square with 100ml of the olive oil.
Press pastry squares into greased muffin pans to form eight baskets.\
Bake at 160 ° C, 15 to 20 minutes. (Olive oil tends to burn, so this recipe is baked at a lower temperature)
Remove from oven and set aside.
Heat remaining olive oil in a large frying pan, stir-fry mushrooms, spring onions, cabbage, carrots, sprouts and bamboo shoots.
Season to taste.
Add ginger and garlic mix.
Combine cornflour, sherry and soya sauce, stir into vegetable mixture.
Cook two to three minutes or until mixture boils and thickens.
Remove from heat.
Stir in noodles.
Spoon mixture into phyllo baskets.
Serve at once.