Filo pastry with grilled vegetables
Crispy filo pastry with grilled vegetables accompanied by mashed sweet potato
Ingredients
- 1 pack filo pastry
- half red cabbage sliced thinly
- 1 small leek sliced thinly
- 5 medium-sized orange, yellow and purple carrots peeled and sliced
- 1 bell pepper sliced thinly
- 1 can corn kernels
- 1 handful fresh herbs: thyme, rosemary, chives, curly parsley finely chopped
- 1 egg
- 4 tbsp breadcrumbs
- 2 tbsp olive oil
Instructions
- Slice the vegetables thinly (as if you were preparing a WOK). Saute them in olive oil (we want them crunchy). In the last 2 minutes, add the finely chopped fresh herbs and season with salt and pepper if necessary.
- Preheat the oven based on the instructions on the filo pastry package (usually 210°C).
- In the filo pastry pack, you can find several sheets; we need 4-5 sheets for one big roll. Put baking paper over a large baking sheet, place one filo pastry sheet on it, then gently brush it with olive oil. Place the next sheet over and repeat the process until the last one.
- At the top, 2-3 cm from the longitudinal edge, sprinkle it with breadcrumbs to a width of about 5 cm. This is important so the vegetables eventually won't soak the pastry.
- Place the vegetables over the breadcrumbs about 1,5 cm high. We don't want to overfill it, so it doesn't break, but the dish's essence is the delicious filling, so don't skimp on it. When ready, roll it up carefully. It's okay if it's not too tight. Brush it with an egg; this will give it a beautiful golden colour.
- Following the instructions on the package, bake it until it's crispy and golden brown (aprox. 10 mins).
- Carefully cut it into small rolls; don't worry, the filo dough breaks easily, but that makes it so amazingly crispy.
- You can serve it as a side dish with a steak or fish, it can be a main course with, for example, mashed sweet potato, or it can be divine on its own.
- Enjoy!