Ingredients
Makes 10 pockets
2 tbsp vegetable oil
1 onion, sliced thinly
500 g cauliflower separated into florets
2 large potatoes, cut into 2cm cubes
1 cup red lentils
2 heaped tbsp curry paste of your choice
500 ml vegetable stock
1 cup frozen peas
2 tbsp Greek yoghurt
2 tbsp fresh coriander, chopped
juice of 1 lime
10 sheets Antoniou Fillo Pastry
200 g butter, melted
Recipe tips
Pie tins
We used 12.5cm pie tins for this Fillo Pastry recipe.
Use up your vegetables
This Fillo Pastry recipe is a great way to use up any vegetables that may be left in your fridge.
Serving suggestion
Serve with basmati rice, pappadums and cucumber raita for an Indian inspired feast!
Method
For this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge at least 2 hours before use to bring it up to room temperature.
In a large saucepan heat the olive oil on a medium heat and sauté the onion and until softened.
Add the cauliflower, potatoes and lentils and stir well. Add the curry paste and continue stirring, ensuring everything is coated. Add the stock and bring the mixture to a boil.
Lower the heat and allow the vegetables to simmer and cook for 20 mins. Stir through the peas and yoghurt and cook for a further 5 mins. Finally, mix through the coriander and lime juice. Set aside and allow to cool.
Preheat your oven 180 deg Celsius.
To assemble the Fillo pockets
Brush 5 x 12.5 cm pie tins with butter and set aside. Take one sheet of Filo Pastry, brush with butter and cut into four even rectangles. Stack the rectangles on top of one another in the pie tin to form a star shape.
In the centre of the stacked Fillo rectangles add 3 tbsp of the curry mix and bring the excess Fillo together to seal into a neat parcel (resembling a small pocket).
Brush each pocket with butter and repeat for the remainder of the pockets. Place the pie tins on a baking tray and cook for 15-20 mins or until golden.
Recipe, styling and photography by Souvlaki for the Soul.
Watch how to make vegetarian curry Fillo pockets