GINGERED VEGETABLE FILO PARCELS

GINGERED VEGETABLE FILO PARCELS

Serves 4

Full Choice 2 pts each  (7½pts total)

No Count 1½ pts each  (6pts total)

1 large carrot, coarsely grated or cut into shreds

170g celeriac, coarsely grated or cut into shreds

1" (2.5cm) piece fresh ginger, finely grated

2 spring onions, finely chopped

1 tsp sesame oil  (1pt)

2 tsp dark soy sauce

2 large sheets filo pastry  (Jusrol 2pts a sheet)

1 egg, beaten

2 tsp sesame seeds  (1pt)

Preheat oven to 200ºC/400ºF/Gas 6.

Mix the carrot, celeriac, ginger and spring onions together.  Add the soy sauce and sesame oil, mix well.

Cut each sheet of pastry into 4 squares.

Brush 4 pieces of pastry with egg and lay another piece on top at an different angle to form a cross shape.  brush with more egg.

Divide the veg between the pastry sheets and bring up the pastry edges, scrunching them up at the top to form a purse shape.

Transfer to a baking sheet lined with baking parchment, brush with more egg, sprinkle with sesame seeds and bake for 15-20 mins until golden and cooked through.  Best served hot.