| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Sainsbury’s, Sainsbury5 |
1 |
servings |
INGREDIENTS
| 125 |
g |
Or 8 sheets filo pastry; (4oz) |
| 15 |
g |
Butter; melted ( 1/2oz) |
| 1 |
tb |
Olive oil |
| 50 |
g |
Mange tout; chopped (2oz) |
| 50 |
g |
Asparagus spears; sliced (2oz) |
| 50 |
g |
Baby sweetcorn; sliced lengthways |
|
|
; (2oz) |
| 50 |
g |
Carrots; cut into thin |
|
|
; strips (2oz) |
|
|
Salt and freshly ground black pepper |
| 2 |
tb |
Freshly chopped coriander and parsley |
|
|
Coriander leaves; to garnish |
INSTRUCTIONS
Cut the filo pastry into approximately 8cm (3 inch) squares. Place 4
squares on top of each other to form a 16 pointed ''star''.
Brush a bun tin with melted butter and place the layered pastry in one of
the forms. Continue to make approximately 12 baskets. Brush pastry ''tips''
with a little melted butter.
Place in a preheated oven 190 C/375 F or Gas Mark 5 for 10-12 minutes,
until golden. Remove and set to one side.
Meanwhile, heat the oil in a frying pan, then add the vegetables. Stir-fry
for 3 minutes. Season to taste. Stir in the herbs.
Divide the vegetables between the filo baskets and arrange on a serving
plate.
Garnish with coriander leaves.
Converted by MC_Buster.
NOTES : A novel way to serve crisp stir-fried vegetables. Approx 12 filo
baskets
Converted by MM_Buster v2.0l.
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