Festive Recipe With Kim Jaye: Veg Filo Pockets
Season 1, Episode 1557, Dec 05, 2023, 03:13 PM
Looking for a new recipe to try this Festive season?
Here’s Kim Jaye with her recipe that’s perfect if you need that vegetarian or vegan-friendly dish.
Ingredients:
Here’s Kim Jaye with her recipe that’s perfect if you need that vegetarian or vegan-friendly dish.
Ingredients:
- Packet of filo pastry
- 120 grams plant based or vegan butters
- 4 TBSP plain flour
- 200 grams soya pieces or vegan quorn pieces (or can sub for other veg)
- Half a broccoli chopped
- 150 grams of mushrooms sliced
- Salt and pepper to taste
- 400 ml milk (soya milk or whichever you like)
- Plant based double cream
Method:
- Place the broccoli in a heat proof dish into the microwave and cook for two minutes. Put to one side.
- In a large saucepan, melt 20g of the butter on a low heat and cook the mushrooms for five minutes until softened. Remove the mushrooms from the pan and set aside.
- In the now empty pan, add 50g of butter and melt on a low heat. Add the plain flour and cook, beating the mixture all the time until it is well combined.
- Slowly add the milk, beating the mixture between pours to make it smooth.
- Add the cream until the roux is smooth and has the consistency of a thick batter.
- Add the salt and black pepper, mushrooms, broccoli and soya pieces and then set aside to cool.
- Melt the remaining butter in the microwave.
- Separate a sheet of filo pastry, placing it on a lightly floured surface. Brush the pastry with the melted butter.
- Separate another sheet of pastry and repeat the actions until there are three layers of pastry.
- Spoon the broccoli mixture into the centre of it, leaving at least 3cm pastry around the edges. Fold these over, using the melted butter as an adhesive. Use a final coat of melted butter on the top of the parcel
- Line a baking tray with baking parchment and cook in the oven at 180° for 20 minutes or until the surface is crisp and golden brown.
- Serve with fresh vegetables or a salad.
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