Filo Pie with Seaweed Filling Recipe
Filo Pie with Seaweed Filling Recipes
4 tbsp olive oil, extra for brushing
1 onion, finely chopped
1 garlic clove, crushed
2 tsp grated fresh root ginger
6 oz button mushrooms
2 oz dried dulse seaweed
1 tbsp day soy sauce
1 tbsp lemon juice
2 tbsp chopped coriander leaves
2 oz fresh white breadcrumbs
2 oz pine nuts
2 tbsp sesame seeds
12 sheets of filo pastry
mushroom gravy, to serve
Heat half the oil in a large frying
pan, add onion, garlic and ginger, fry for 5 minutes.
Add mushrooms, fry for another 5
Cut the seaweed into small pieces.
Add to the pan with soy sauce, lemon
juice and coriander.
Stir over low heat until the seaweed
is softened, remove from the heat.
In another pan, heat oil and stir fry
the breadcrumbs, pine nuts and sesame seeds for 4-5 minutes until
evenly browned, remove from heat.
Keep the remaining pastry covered with
a damp tea towel, take 1 sheet at a time and trim to fit into an
oiled 8 x 12 inch roasting tin.
Press into the base and brush with
Sprinkle with 2 tsp of the breadcrumbs
Repeat with 5 more sheets of pastry;
half the breadcrumbs mixture.
Spread over the seaweed mixture and
then repeat the layers of pastry and breadcrumbs, ending with a
layer of pastry.
Brush liberally with oil, mark into 6
portions with a sharp knife and place in oven, 375F, gas mark 5, 30
minutes till crisp and golden.
Serve hot with gravy.
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