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Mains


Vegetable Triangles

Vegan. Serves 2

Ingredients

  • 1 teaspoon olive oil
  • 1 small onion finely chopped
  • 1 clove garlic, crushed
  • ¼ teaspoon each of turmeric, ground coriander, ground cumin, paprika, Mexican style chilli powder
  • 1/8 teaspoon ground cloves
  • 1 small carrot cut into 1cm dice
  • 1 medium potato cut into 1cm dice
  • 100g pumpkin cut into 1cm dice
  • 1/3 cup of water or vegetable stock
  • 1 tablespoon chopped coriander
  • ¼ cup of frozen peas
  • 1 tablespoon olive oil extra
  • 6 sheets of filo pastry

Instructions

  1. In a frying pan (skillet) saute the onion and garilic in 1 teaspoon of oil until onion has softened
  2. Add the spices and cook for a minute, stirring continuously
  3. Add the carrot, potato , pumpkin and water to the pan and bring to the boil
  4. Reduce heat and simmer for 10 to 15 minutes or until the potato is just cooked
  5. Stir in the peas and coriander then allow the mixture to cool
  6. Preheat the oven to 200 C (400 F)
  7. Take one sheet of filo pastry and lightly brush with oil, place another sheet on top of the first and again brush with oil. Place a third sheet on top of the other two.
  8. Repeat the last step with the remaining pastry
  9. Cut each lot of pastry in half lengthwise
  10. Take a strip of pastry and place 2-3 tablespoons of the vegetable mixture at one end in such a fashion that you can fold the end over to make a triangle. Keep folding the pastry around the filling, maintaining the triangle shape until all of the strip of pastry has been folded.
  11. Repeat the last step with the remaining pastry and filling.
  12. Brush the triangles with any remaining oil
  13. Bake triangles for 15-20 minutes or until golden
Last modified: 18-Jul-2021
Last modified: 18-Jul-2021