I am usually stuck for ideas when I have to make dishes for my vegetarian friends. I recently learnt this recipe which is so simple to make and so easy to tweak using a number of different fillings. If you don’t have much time and don’t want a fussy recipes, try this one. It’s one to add to your list of last minute recipes.
This is a recipe that we made at a recent AEG event using their fab ovens.
Vegetarian Wellington Filo Parcels
- 2 sheets of filo pastry
- 1 large portobello mushroom
- 1 aubergine
- 1 courgette
- 1 red pepper
- 1 yellow pepper
- 1 spring onion
- Balsamic reduction
- Salt and pepper
- Olive oil
- Gently fry or roast the vegetables in a little olive oil until they have taken a little colour and softened.
- Using a food ring as a guide, cut the mushroom, aubergine and pepper into rings. Slice the courgette thinly. (Since the parcel is free form, you don't need to use a cheffy food ring if you don't have one, just create yours free hand)
- Dust the work surface lightly with flour and lay a sheet of filo on the bench. Brush this lightly with olive oil and lay the second sheet on top and allow them to stick together.
- Place the food ring in the centre of the file sheets. Lay the disc of mushroom in the ring first and then layer in the other vegetables on top to fill the ring.
- While doing this, season each layer with salt and pepper, and a drizzle of balsamic or red wine reduction. If you wish you can add a little vegan cheese or normal cheese between the layers.
- Remove the food ring and gather the filo up around the stack of vegetables. Dampen the top and pinch the filo together so it looks like a little parcel.
- Tie a strand of spring onion around the top and trim off any excess pastry.
- Place on a baking sheet and bake at 200C for 12-14 mins or until golden brown.
- Serve with a drizzle of balsamic glaze.