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Name: Chinese Filo Vegetable Parcels
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 4 lg Spring onions; sliced; 12 Sheets filo pastry 30 x; 450 g Potato; peeled, grated,; 50 g Roasted cashew nuts; roughly; ; chopped; 2 ts Sesame seeds; Salt; 40 g Frozen peas; 1 120 g sacbet orange and; 25 g Butter or margarine melted; 15 g Root ginger; peeled and; ; rinsed and dried; ; sauce

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INGREDIENTS

4 lg Spring onions; sliced
12 Sheets filo pastry 30 x
450 g Potato; peeled, grated,
50 g Roasted cashew nuts; roughly
; chopped
2 ts Sesame seeds
Salt
40 g Frozen peas
1 120 g sacbet orange and
25 g Butter or margarine melted
15 g Root ginger; peeled and
; rinsed and dried
; sauce

Servings

INSTRUCTIONS

MMMMM--------------------------O V E N------------------------------- 22 ?C/425F/Gas Mark 7 1. Thoroughly mix the grated potato, root ginger, spring onions, peas and nuts together with the sauce. Adjust seasoning if necessary. 2. Brush each sheet of filo pastry with melted butter or margarine then fold in half lengthways. Place a little vegetable mixture at the end of each strip, fold in the edges, then fold into triangles and place on a greased baking sheet with the seam underneath. 3. Brush the tops with the remaining butter or margarine and sprinkle the sesame seeds over the top. Bake for 15 minutes until golden brown. 4. Serve immediately with a selection of stir fried vegetables.

NOTES

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Chinese Filo Vegetable Parcels

4 lg Spring onions; sliced
12 Sheets filo pastry 30 x
450 g Potato; peeled, grated,
50 g Roasted cashew nuts; roughly
 ; chopped
2 ts Sesame seeds
 Salt
40 g Frozen peas
1 120 g sacbet orange and
25 g Butter or margarine melted
15 g Root ginger; peeled and
 ; rinsed and dried
 ; sauce

MMMMM--------------------------O V E N-------------------------------     22    ?C/425F/Gas Mark 7   1. Thoroughly mix the grated potato, root ginger, spring onions, peas  and nuts together with the sauce. Adjust seasoning if necessary.    2. Brush each sheet of filo pastry with melted butter or margarine  then fold in half lengthways. Place a little vegetable mixture at the  end of each strip, fold in the edges, then fold into triangles and  place on a greased baking sheet with the seam underneath.    3. Brush the tops with the remaining butter or margarine and sprinkle  the sesame seeds over the top. Bake for 15 minutes until golden brown.    4. Serve immediately with a selection of stir fried vegetables.

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Nutrition

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Serving Size: 1 Serving (592g)
Recipe Makes: 1 servings

Calories: 101
Calories from Fat: 55 (54%)

Amt Per Serving		% DV

	Total Fat 6.1g	8 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 2.7g
Cholesterol 0mg		0 %
Sodium 44.7mg		2 %
Potassium 122.4mg		3 %
Total Carbohydrate 8.5g		3 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 5.2g
Protein 4.3g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 101

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