Vegan Filo Parcels

Tue, 9 March 2021

Cornucopia Head Chef Tony Keogh 

Butternut, portobello, smoked tofu parcel with peanut, sundried tomato and
chipotle served with corn velouté and peanut lime salsa

Ingredients:

For the filo parcel:
Packet of filo pastry left to thaw in fridge overnight
Sunflower oil for roasting veg and brushing filo
½ butternut squash [cubed small]
200g portobello mushrooms [sliced]
½ cauliflower [broken into florets]
1 onion finely [finely diced]
Rounded tsp chipotle chili flakes
Level tsp cinnamon
2 tbsp cumin
2 tbsp smoked paprika
2-3 heaped tbsp peanut butter
150g finely chopped semi-dried tomatoes
100g smoked tofu [grated]
Zest and juice one 1 lime
Tsp toasted sesame oil
Tbsp agave or maple syrup
Seasoning

For the velouté:
200ml stock
200ml soy milk
Bay leaf
250g sweet corn
Pinch of each nutmeg and pepper

For the salsa:
100g sweet corn
Salted toasted peanuts [roughly crushed]
3 scallions [whites and greens finely sliced
Zest and juice 1 lime
Few drops toasted sesame oil
Pinch of salt
Tsp of agave or maple
2 tbsp of soya yogurt

*You will need; blender, medium saucepan, large parchment lined oven tray

Method:

1) Take the box of filo out of the fridge about an hour before you need it to
ensure it is at room temperature for rolling
2) Tip the squash, mushrooms and cauliflower onto a parchment lined oven tray,
trickle with oil and a pinch of salt and place them on to the middle shelf of a hot
oven pre heated to 190 degrees for about 25 minutes until tender
3) Heat two tablespoons of oil in a medium saucepan over a high heat, when it
comes to a shimmer add the onions, stir briskly for a minute or so
4) Lower the heat to medium and add the chipotle, cinnamon, cumin and smoked
paprika along with about 100 ml of water
5) Leave to cook for a further five minutes stirring frequently. Add the peanut
butter and stir well to melt and combine
6) You may need to add a tbsp of water to help it break down
7) At this stage, the onion will have softened so add the sundried tomatoes and
smoked tofu
8) Cook for another minute or so then remove from the heat and add the lime,
sesame and agave
9) When the roast veg are ready tip them into a large bowl along with the now
cooked onion, tomato and peanut mix. Stir well and adjust the seasoning
10) You can keep the parchment lined tray for baking the filo parcels. In the
meantime, the mixture will need to cool down a little before using. While it cools
make the velouté and salsa
11) To make the salsa simply combine all the ingredients and leave in the fridge
until ready to use

12) Remove the filo sheets from the packet, unfurl them and cut the stack in half
lengthways
13) Lay half of them lengthways in a row, parallel to one another
14) Brush with a little oil and lay the other half on top, brushing these with oil too.
You will have 6 or seven of these doubled up strips in front of you, short end
facing towards you
15) Lightly score the boundaries of a square at the top of one sheet, and score a
line dividing this square from top left corner to bottom right, to give two triangles
Spoon a dollop of the mixture into the left-hand-side triangle and shape it into a
rough triangular shape
16) Fold the upper righthand-side triangle of pastry diagonally over the filling to
meet the left side of the strip and form a covered triangle. Then fold this triangle
down towards you to seal and encase the filling
17) Continue folding the triangle down the strip – right corner to left edge, then
left corner to right edge – until you have used up all the pastry and created a
neatly enclosed filo parcel
18) Place the parcels on the parchment lined tray and bake @180 degrees for
about 35 to 40 minutes, serve with the velouté and salsa

To make the velouté:
1) Bring the stock, milk and bay to a rolling boil, add the corn and simmer for 2
minutes
2) Add the nutmeg and pepper and remove the bay leaf
3) Blend the mixture and pass it through a sieve, you may need to add a little
water if it is too thick