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Vegetable Parcel

So what do to when you have ingredients leftover? No I am not talking about “leftovers” I am referring to uncooked ingredients. It can be relatively easy as long as you follow two rules: The ingredients have to be useable i.e. still within their use-by date. The ingredients have to be compatible. It works best when you have a variety of ingredients – don’t overload with a single ingredient Apart from those suggestions it really is down to personal taste. This recipe made use of some filo pasty and an array of raw vegetables from the fridge as well as some cooked rice and mashed potato both of which were actual leftovers. It could be likened to a pasty without meat.
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Course: Main Course
Ingredients Method

Ingredients
  

  • Olive oil
  • Garlic optional
  • Brown onion
  • Red onion
  • Sweet potato
  • Pumpkin
  • Carrot
  • Green beans
  • Corn
  • Cauliflower
  • Broccoli
  • Red Capsicum
  • Cooked rice
  • Spring onion
  • Vegetable seasoning Vegeta
  • Salt and Pepper
  • Filo pastry
  • Melted butter
Ingredients (sauce):
  • Tomato blanched and skinned.
  • Bottled pizza sauce

Method
 

  1. Prepare all the vegetables (washing and peeling) and cut into 4mm cubes.
  2. Line the prepared vegetables in the order presented above
  3. Heat a little oil in your frypan and sweat the onions for about 5 minutes
  4. Progressively add the other ingredients with the ones requiring the least amount of cooking added last.
  5. I micro waved the rice and potato to heat them before adding them to the mix
  6. Combine everything well and adjust the seasoning.
  7. Transfer the finished mix to a bowl and refrigerate
  8. Prepare the sauce by mixing all the ingredients and blending. Heat the sauce gently on the stove top or in the microwave oven.
Assembling the parcels:
  1. The number of sheets of pastry you will need depends on the amount of filling. Generally I use no more than three but most of the time I use two sheets
  2. Follow the instructions on the packet of filo pastry.
  3. Place one sheet of pastry on your clean bench top
  4. Brush the surface of the pastry with melted butter
  5. Add a third sheet and brush with butter if you like*
  6. Cover with a second sheet of pastry. Brush a little butter on the end of the pastry furthest from you
  7. About 10 cm from the end of the pastry closest to you place two ice cream scoops of chilled vegetable filling.
  8. Roll the pastry over the mix and turn in the pastry sides. Continue rolling (not too tight) until you have a neat parcel.
  9. Brush the parcel with butter all over
  10. Place the parcel on a baking tray (the join of the pastry down first)
  11. Prick a couple of holes in the top of the pastry
  12. Bake at 170c – 180c for 25 minutes or until golden brown.
  13. Serve with a tomato cream sauce