Chinese Filo Vegetable Parcels Recipe
Servings: 1
Ingredients
- 450 gm Potato, peeled, grated, rinsed and dry
- 15 gm Root ginger, peeled and finely minced
- 4 lrg Spring onions, sliced
- 40 gm Frzn peas
- 50 gm Roasted cashew nuts, roughly minced
- 1 x 120 g sacbet orange and ginger stir fry sauce
- 12 sht filo pastry 30 x 12cm/12 x 8in
- 25 gm Butter or possibly margarine melted
- 2 tsp Sesame seeds Salt and freshly grnd black pepper
- 22 c. /425 F/Gas Mark 7
Directions
- 1. Thoroughly mix the grated potato, root ginger, spring onions, peas and nuts together with the sauce. Adjust seasoning if necessary.
- 2. Brush each sheet of filo pastry with melted butter or possibly margarine then mix in half lengthways. Place a little vegetable mix at the end of each strip, mix in the edges, then fold into triangles and place on a greased baking sheet with the seam underneath.
- 3. Brush the tops with the remaining butter or possibly margarine and sprinkle the sesame seeds over the top. Bake for 15 min till golden.
- 4. Serve immediately with a selection of stir fried vegetables.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 567g | |
| Calories 833 | |
| Calories from Fat 406 | 49% |
| Total Fat 47.51g | 59% |
| Saturated Fat 18.1g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 547mg | 23% |
| Potassium 2113mg | 60% |
| Total Carbs 90.93g | 24% |
| Dietary Fiber 14.1g | 47% |
| Sugars 9.65g | 6% |
| Protein 19.89g | 32% |
