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Vegetable parcels

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Origin of dish:  Spain
Type of cooking:  Oven
 
Preparation time: 15 minutes
Cooking time: 4 minutes
 
Ingredients (serves 4):

    - 1 packet filo pastry, cut into 8 strips of approx 4cm each

    Filling (prepare the night before)
    - 100 g onions
    - 1 clove crushed garlic
    - 50 g red and green peppers
    - 100 g tomato
    - 1 pinch cayenne pepper
    - 1 sprig thyme

    Glaze
    - 1 egg yolk, beaten with 10ml water

Method:

Cook the vegetables :
- Sauté an onion.
- Add garlic and thyme.
- When onion is translucent, add pepper and cook for 2 more minutes.
- Dice and add tomato.
- Leave over a low heat, until the vegetables become soft.

Make into parcels :
- Put a teaspoonful of filling at the end of each strip of pastry.
- Brush with egg yolk.
- Wrap pastry round filling, always folding inwards, to form a triangle shape.
- Repeat until all pastry is used.

Cook in oven until golden.
Advice: Try making 'vegetable crisps' for a fun starter or snack : Thinly slice some beetroot, courgette, celery, carrots or any other vegetables you fancy, then arrange on an oven tray.
Cook at a very low heat for 30 minutes, by which time the vegetables will have lost their liquid and become crisp and crunchy, without any oil !

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