Name: Mushroom, carrot and lentil filo parcels
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1 tablespoon oil; 350 gram cup mushrooms, sliced; 1 large onion, chopped; 2 clove garlic, crushed; 400 gram can lentils, rinsed, drained; 1 cup carrot, grated; 1 cup fresh breadcrumbs; 1/2 cup parsley, chopped; 1 egg, lightly beaten; 12 sheets filo pastry; 1 teaspoon poppy seeds; rocket leaves, cherry tomatoes to serve

Mushroom, carrot and lentil filo parcels

This vegetarian recipe combines mushroom, carrot and lentils to create a flavourful strudel. Covered in golden filo pastry and served with a fresh rocket salad, this is a hearty vegetarian meal option

Serves 4

Prep

20M

Cook

45M

Total

1H 5M

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Ingredients

1 tablespoon oil

350 gram cup mushrooms, sliced

1 large onion, chopped

2 clove garlic, crushed

400 gram can lentils, rinsed, drained

1 cup carrot, grated

1 cup fresh breadcrumbs

1/2 cup parsley, chopped

1 egg, lightly beaten

12 sheets filo pastry

1 teaspoon poppy seeds

rocket leaves, cherry tomatoes to serve

Method

1.Preheat oven to 180°C. Lightly grease and line an oven tray.

2.In a frying pan, heat oil on high. Sauté mushrooms and onion for 5-6 minutes until tender. Add garlic and cook for a further 1-2 minutes, then cool.

3.In a bowl, combine lentils, carrot, breadcrumbs and parsley. Add mushroom mixture and egg, then season.

4.Layer 4 sheets of filo, spraying between each with oil. Spread quarter filling along one short end, 3cm in from each side. Fold in sides and roll up firmly. Place seam-side down on tray. Repeat. Spray lightly with oil and sprinkle with seeds.

5.Bake for 20-25 minutes until crisp and golden. Serve with a salad of rocket leaves and halved cherry tomatoes.

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