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These little filo parcels are very attractive. They can be made using a variety of different fillings like spinach and ricotta cheese.
Ingredients:
- 25g butter
- 50g finely chopped onion
- 50g button mushrooms, thinly sliced
- 25g red pepper, diced
- 25g green pepper, diced
- 50g frozen sweetcorn
- Salt and freshly ground black pepper
- 2 spring onions or 12 chives
- 12 small sheets of filo pastry 16cm x 18cm
- Oil for frying
Melt the butter in a frying pan and sauté the onion and mushrooms for three minutes. Add the peppers and sweetcorn, season and cook for four minutes. Divide the filling into six portions. Shred the spring onions and blanch in boiling water for one minute and then refresh in cold water.
Take two sheets of filo pastry, place one diagonally on top of the other so you form a star shape. Place a portion of filling in the centre. Gather all the corners together and tie with a strip of spring onion or a chive. Deep fry in hot oil for about two minutes or until golden. Makes six filo purses.
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