Vegetarian filo triangles

These gorgeous little filo triangles are superb as a lunchtime snack in place of normal sandwiches. This is a great recipe to make for meat eaters. You can make the pesto in a food processor although we find there is some satisfaction and additional texture if you use a mortar and pestle.

Time

1 hour total

Storage notes

filling can be kept in the fridge for up to 3 days

Difficulty

moderate

Yield

1000 g (servings 20 )

Ingredients

Weight

Volume

Procedure

Hazelnuts (or almonds)

36 g

¼ cup

Dry toast to lightly golden.

Transfer to a mortar and pestle.

Coriander (cilantro)

10 g

½ bunch

Garlic

3 g

1 clove

Salt

6 g

1 tsp

Add to mortar and pestle.

Pound to a coarse paste.

Transfer to a mixing bowl.

Olive oil

43 g

⅕ cup

Add to bowl.

Mix thoroughly to combine.

Goats milk feta cheese

250 g

9 oz

Add to bowl.

Mix gently to combine.

Olive oil

27 g

2 tablespoon

Heat in a frypan over medium-low heat.

Onion, sliced

150 g

1 onion

Add to pan.

Cook until lightly caramalised, about 12 minutes.

Remove from pan. Set aside.

Increase heat to medium.

Olive oil

14 g

1 tablespoon

Add to pan and heat.

Mushrooms, such as swiss brown and button

200 g

3 cup

Sauté until softened, about 5 minutes.

Garlic, finely chopped

3 g

1 clove

Add to pan.

Cook 1 minute.

Return onions F to the pan and stir to combine.

Firm tofu, chopped into 0.1" / 3 mm dice

250 g

1 block

Add to pan.

Add 250 g pesto mixture D.

Stir to combine.

Filo pastry sheets

250 g

1 package

Olive oil

as needed

[

Brush the oil around the outside edges of 1 sheet of pastry. Make a diagonal brush stroke from one corner to the opposite corner at the other end of the sheet.

]

Place 40 g of mushroom mixture J at one end of the sheet, ⅗" / 1.5 cm from the corner.

Fold the triangles. Brush the final exposed edge of pastry with egg wash and then seal the parcel.

Notes

You can make an interesting variation by replacing the coriander with basil and the almonds with macadamias. When toasting the nuts, we find the best method is to keep the nuts moving constantly by sliding the pan around. If they sit for too long in one place they burn very easily. It takes longer to keep them moving, but the result is a lovely, consistent colour.

Try a variation substituting fresh pecans in A; do not dry roast.

Making ahead

Make the filling up to J.

Nutrition

Serving size 50 g; calories 139 kcal, kilojoules 581.9 kJ, protein 4.8 g, carbohydrates 5.5 g, sugar 0.7 g, fat 10.9 g, saturated fat 3.1 g, unsaturated fat 11.6 g, trans fat 0 g, fiber 0.7 g, cholesterol 4.6 mg,

Type pastry roll (savory)

Author bhsimon

Yield

Servings

Serving size 50 g

Serve	Per serve
Energy (kcal)	139
Energy (kJ)	581.9
Protein (g)	4.8
Fat (g)	10.9
Carbs (g)	5.5
Sugars (g)	0.7
Fiber (g)	0.7
Sodium (mg)	158.4
Cholesterol (mg)	4.6

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