Filo Parcels

These Filo Parcels are a delightful twist on traditional Indian side dishes, wrapping savory, spiced vegetables in delicate, buttery pastry. The filling combines sweet carrots, tender courgettes, and crisp beansprouts, all tossed with mild curry powder and fresh coriander for a burst of authentic flavor. The thin layers of filo pastry bake into a shatteringly crisp exterior, providing a wonderful textural contrast to the soft, aromatic filling inside. Perfect as a vegan-friendly appetizer or a colorful side dish for family dinners, these parcels are easy to assemble and always impress guests with their golden, flaky appearance. They pair beautifully with a cooling chutney or a simple lentil soup.

Cooking Method: Baking, Frying, Stir Frying

Cuisine: Indian

Courses: Side Dishes

Difficulty: Advanced

Servings: 8

Calories: 109.5

Dietary: Gluten-free, Vegetarian

Description

These Filo Parcels are a delightful twist on traditional Indian side dishes, wrapping savory, spiced vegetables in delicate, buttery pastry. The filling combines sweet carrots, tender courgettes, and crisp beansprouts, all tossed with mild curry powder and fresh coriander for a burst of authentic flavor. The thin layers of filo pastry bake into a shatteringly crisp exterior, providing a wonderful textural contrast to the soft, aromatic filling inside. Perfect as a vegan-friendly appetizer or a colorful side dish for family dinners, these parcels are easy to assemble and always impress guests with their golden, flaky appearance. They pair beautifully with a cooling chutney or a simple lentil soup.

Ingredients

1 small Onion, Chopped
1 tablespoon Sunflower Oil
1 teaspoon Mild Curry Powder or Paste
6 ounce Mixed veg eg carrot, courgettes, parsnip
4 oz Beansprouts
1 tablespoon Chopped Fresh Coriander
to taste Salt and Black Pepper
4 Sheets Filo Pastry
1 oz Butter, Melted (or vegan spread for vegan option)

Directions

1
Preheat the oven to 190C (375F, Gas Mark 5).
2
Fry the chopped onion in sunflower oil for 2 minutes until softened.
3
Add curry powder and stir over heat for 1 minute until fragrant.
4
Add the mixed vegetables (carrots, courgettes, parsnip) and stir fry for 3 minutes.
5
Stir in the beansprouts and fresh coriander.
6
Season with salt and black pepper to taste, then set aside to cool slightly.
7
Lay out the filo pastry sheets on a clean work surface.
8
Cut each sheet in half to create eight rectangular pieces.
9
Brush each piece lightly with melted butter.
10
Place one-eighth of the vegetable filling near the bottom edge of each pastry piece.
11
Roll the pastry up tightly from the bottom edge to the top.
12
Tuck in the ends to seal the parcels securely.
13
Brush the top of each parcel with remaining melted butter.
14
Place the parcels on a baking sheet lined with parchment paper.
15
Bake for 20 minutes or until the pastry is crisp, flaky, and golden brown.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 109.5kcal

% Daily Value *
Total Fat 4.1g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 104.5mg5%
Total Carbohydrate 18.6g7%
Dietary Fiber 4.6g19%
Sugars 9.4g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a fully vegan recipe, substitute the butter with a plant-based margarine or oil.

Filo pastry dries out quickly, so keep unused sheets covered with a damp cloth while working.

You can customize the vegetable filling with spinach, bell peppers, or mushrooms.

Serve warm with mint yogurt dip or a tangy tamarind sauce.

Store leftovers in an airtight container in the fridge for up to 2 days; reheat in the oven to restore crispness.

Keywords: filo, parcels, indian, curry, vegetables, vegan, pastry, side dish, appetizer, crispy, coriander, beansprouts, baking, mixed veg, easy, party food, plant-based, golden, flaky, aromatic

Read it online: https://www.chefs-mate.com/recipe/filo-parcels/