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Rain Bar & Restaurant’s vegetarian filo parcels with bell pepper sauce

Packed with vegetables these filo parcels are an easy, fuss-free dinner option are are exceptional served with homemade bell pepper sauce
Rain Bar & Restaurant’s vegetarian filo parcels with bell pepper sauce
4
25M
35M
1H

This recipe first appeared in Food magazine issue 72.

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Ingredients

Bell pepper sauce
Vegetarian filo parcels

Method

1.To make the bell pepper sauce, preheat the oven to 200°C. Roast the capsicums for about 20 minutes, or until the skin turns darker. Peel the capsicums and chop them into pieces.
2.Sauté the roasted capsicum pieces, onion and garlic together in the oil for 5 minutes, slowly adding the vegetable stock throughout. Season and purée the mixture until a smooth sauce forms. The sauce can be prepared ahead.
3.To make the filo parcels, preheat the oven to 190°C. Lightly oil a baking tray.
4.Combine the feta, preserved capsicums, artichokes, sun-dried tomatoes, olives, basil, salt and pepper in a bowl.
5.Brush melted butter over each filo pastry sheet. Make 2 piles of 3 sheets each. Brush the top sheet of each pile with the pesto oil. Place half of the vege mixture into the centre of each pastry pile.
6.Carefully wrap the pastry around the veges to form a parcel – ensure the vege mixture is firmly packed into the pastry with no gaps. Place the parcels on the baking tray and bake them in the preheated oven for 10 minutes.
7.Drizzle the bell pepper sauce onto the serving plates. Cut each parcel in half on the diagonal and place them on top of the sauce to serve.

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