Tenderstem broccoli and sweet potato filo rolls
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Tenderstem broccoli and sweet potato filo rolls
- Prep time:
- 15 mins
- Cook time:
- 25 mins
- Serves:
- Makes 8
Spiced pastry cigars with a cool yogurt make a great veggie starter or light meal from The Vegetarian Society
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Ingredients
- 200 tenderstem broccoli, cut to make a total of 16 pieces
- 3 Olive oil
- 125 Sweet potatoes, peeled and very finely diced
- 2 Shallots, finely diced
- 20 blanched Almonds, finely chopped
- 1/4 tsp ground Cinnamon
- 1/2 tsp ground Cumin
- 1 tbsp currants
- 1/2 small Lemon, grated zest and juice
- 1 packet Filo pastry
- 125ml natural Yogurt
Method
1. Preheat the oven to 200C/Gas 6.2. Parboil the broccoli for 4 minutes, drain and set aside.
3. Heat 1 tablespoon of the oil in a large frying pan and sauté the sweet potato for 5 minutes until almost tender. Add the shallots and almonds and cook for a further 5 minutes until both vegetables are soft.
4. Stir in the spices and cook for 2 minutes before adding the currants, lemon zest and juice and seasoning.
5. Cut the pastry into squares approx 15 x 15cms. Brush one sheet with oil and lay a second sheet on top. Dot a good tablespoon of the sweet potato mixture in a horizontal line 2 cms from the top and put two Tenderstem stems on top, top to tail, overlapping if necessary. Roll over and turn the edges in, brushing with oil and roll into a cigar.
6. Brush the top with oil. Repeat until you have 8 rolls. Bake for 12-15 minutes until crisp.
7. Serve, dipping them into the yogurt.
© The Vegetarian Society – (recipe created by the Cordon Vert cookery school) www.vegsoc.org
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Latest Comment
I made these without the broccoli with almonds and a minty yoghurt dip and they were nice.