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Tenderstem broccoli and sweet potato filo rolls

The Vegetarian Society
Spiced pastry cigars with a cool yogurt make a great veggie starter or light meal from The Vegetarian Society

Tenderstem broccoli and sweet potato filo rolls

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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Serves: Makes 8

Prep: 15 min
Cook: 25 min

Ingredients
200 tenderstem broccoli, cut to make a total of 16 pieces
3 Olive oil
125 sweet potato, 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, to serve