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Chinese Filo Vegetable Parcels Recipe

by Global Cookbook

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.

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