Today’s recipe is an updated version of a dish I put together six years ago and is a delight for all the veggie lovers out there – crispy phyllo pastry parcels filled with roasted veggies and topped with sesame seeds! Serve them as a starter, a side dish or even as the main event!
This isn’t your usual roasted vegetable combination – I have added a little bit of pineapple and a dash of orange zest to the filling for an extra boost of flavour. I also love working with phyllo, as long as you remember to defrost it in the fridge ahead of time and keep it covered while you’re using it it’s actually pretty easy to use. Plus you don’t have to be pedantic about doing a neat job, the rustic look is definitely more appealing here. Perfect for lunch or as a side dish with a difference!
Make ahead tip – prepare the vegetable filling ahead of time and keep in the fridge. Assemble and bake the mini phyllo parcels just before serving!
You can also mix and match your veggies or sprinkle the parcels with chopped nuts or Egyptian dukkah before baking. Enjoy!
MINI ROASTED VEGGIE PHYLLO PARCELS
- 500g mini plum tomatoes, halved lengthways
- 100g fresh pineapple, cut into 1-2 cm chunks
- olive oil for drizzling
- salt and pepper
- 30ml (2 tbsp) olive oil
- 5ml (1 tsp) finely grated orange zest
- 15ml (1 tbsp) garlic, ginger and dhania paste
- 500g mixed chopped vegetables (carrots, red onion, mushrooms, yellow pepper)
- 10 sheets phyllo pastry
- 100g butter, melted
- 15ml (1 tbsp) black sesame seeds
- 15ml (1 tbsp) white sesame seeds
1.) Heat your oven to 200°C and line a baking tray.
2.) Arrange the plum tomatoes and pineapple chunks in a single layer on the baking tray. Drizzle with olive oil, season with salt and pepper and roast for 25 minutes until softened and the tomato skins are starting to wrinkle and crack.
3.) Combine 2 tablespoons of olive oil, the orange zest and garlic, ginger and dhania paste in a bowl and mix well. Add the mixed chopped vegetables and toss well to coat them in the oil.
4.) Transfer the roasted tomatoes and pineapple to a large bowl, then spread the veggies on the same tray and season with salt and pepper. Pop the tray in the oven for 15 minutes. When the vegetables have finished roasting tip them into the same bowl as the tomato and pineapple.
5.) Lower the oven temperature to 180°C and grease a muffin pan. Unroll the phyllo pastry and cover with plastic and a damp tea towel. Take one sheet of phyllo and lay out on the work surface. Brush with melted butter and place another sheet of phyllo pastry on top. Repeat this process until you have five layers of phyllo. Cut the sheet in half lengthways and then cut each strip into 3 pieces so that you have six pieces in total. Press each piece of pastry into the muffin tray, then repeat with the remaining phyllo pastry pieces to fill the entire tray.
6.) Spoon the vegetable filling into the parcels and fold the edges in over the filling. Brush the tops with melted butter. Combine the black and white sesame seeds in a small bowl and sprinkle over the parcels.
7.) Bake the parcels for 25 minutes, or until the pastry is golden brown. Allow to cool slightly before removing from the pan and serving.