Filo pastry triangles
Cooking time: Less than 30 minutes
INGREDIENTS
18 sheets filo pastry
100g butter, melted
2 cups vegetable and chickpea curry mixture
2 teaspoons cumin seeds (or poppy seeds, sesame seeds, etc.)
Note: this recipe makes 18 triangles.
100g butter, melted
2 cups vegetable and chickpea curry mixture
2 teaspoons cumin seeds (or poppy seeds, sesame seeds, etc.)
Note: this recipe makes 18 triangles.
METHOD
Preheat oven to 200°C. Line 2 baking trays with baking paper. Brush 1 pastry sheet with melted butter. Top with another sheet and brush with butter. Repeat to form 3 layers. Cut lengthways into 3 strips. Repeat with remaining pastry sheets and butter.
Spoon 1 tablespoon vegetable curry mixture onto short end of 1 pastry strip. Fold pastry end over to form a triangle. Continue to fold triangle over itself until end of strip. Place on prepared tray. Brush top with butter and sprinkle with cumin seeds. Repeat with remaining pastry and vegetable curry.
Bake triangles for 12 to 15 minutes or until pastry is golden and crisp.
Spoon 1 tablespoon vegetable curry mixture onto short end of 1 pastry strip. Fold pastry end over to form a triangle. Continue to fold triangle over itself until end of strip. Place on prepared tray. Brush top with butter and sprinkle with cumin seeds. Repeat with remaining pastry and vegetable curry.
Bake triangles for 12 to 15 minutes or until pastry is golden and crisp.
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