Recipe
Seafood Phyllo Parcels Recipe
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- 1 tbsp miso .
- oil, & .
- spicy rice, with .
- crushed garlic .
- 2 limes, juice of .
- 1 tbsp sesame seeds .
- 1 crisp tart apple, cored & sliced .
- to serve .
- black pepper .
- 25 g nori (mixed, Atlantic) .
- 50 g mushrooms, sliced .
- 1 tbsp capers .
- 1/2 tsp cayenne pepper .
- curly kale, tossed in .
- 1 red onion, sliced .
- 50 g pine nuts .
- 5 tbsps olive oil .
- 1 orange, zest of .
- 50 g dried apricots, sliced .
- garnish with .
- 500 g phyllo pastry sheets (use large sheets & keep cold) .
- mixed greens .
- 1/2 red pepper, de-seeded, sliced .
- 1 tsp brown mustard seeds .
- 1 small aubergine, sliced .
- 50 g hazelnuts, sliced
Directions
- Step #1 Put the seaweed in a bowl & sprinkle with the lime juice.
- Step #2 Lightly brush the cold filo pastry sheets with olive oil, divide into 2 stacks & place on greaseproof paper.
- Step #3 Gently fry the sliced aubergine, onions, mustard seeds, & mushrooms in 2 tbsps of oil.
- Step #4 Add the red pepper, seaweed & lime juice.
- Step #5 Simmer until all the juices are all absorbed.
- Step #6 Remove from heat & mix in the other ingredients.
- Step #7 Leaving a 3 cm strip along the top length of the pasty to seal, spread the mixture evenly, smoothing over the surface, between the 2 filo stacks.
- Step #8 Using the greaseproof paper under the filo, carefully roll up the strudels into a two log shapes.
- Step #9 Place them on a baking tray (don’t worry if you need to scrunch up a strudel to fit it on the tray as its wrinkled effect is quite rustic).
- Step #10 Cut off the excess paper.
- Step #11 Brush strudel tops with oil, sprinkle with sesame seeds & bake for 30 mins at 200 C until crisp & golden.
- Step #12 Cut into slices to serve.
- Enjoy the Seafood Phyllo Parcels recipe
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