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Name: Spicy Vegetable Parcels
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: ; Use Puff Pastry; ; glaze; 1 md Onion; peeled and chopped; 200 g Cauliflower or broccoli; 1 Red pepper; deseeded and; 30 ml Ghee or vegetable oil;; 30 ml Waitrose Natural Yogurt;; 1 190 g pack fresh peas; 1 pk Fresh coriander; chopped; A little egg; beaten, or

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INGREDIENTS

; Use Puff Pastry
; glaze
1 md Onion; peeled and chopped
200 g Cauliflower or broccoli
1 Red pepper; deseeded and
30 ml Ghee or vegetable oil;
30 ml Waitrose Natural Yogurt;
1 190 g pack fresh peas
1 pk Fresh coriander; chopped
A little egg; beaten, or

Servings

INSTRUCTIONS

Place the ghee or oil in a pan, add the onion and cook over a moderate heat for 2-3 minutes or until the onion is softened. Add the cauliflower or broccoli, peas, pepper and the balti paste. Reduce the heat and cook for 10 minutes. Remove from the heat, add the coriander and yogurt and allow the mixture to cool. Unroll each pack of pastry, cut in half lengthways and cut each strip into 4 squares. Place 8 squares on baking sheets and divide the vegetable mixture between them, leaving a gap around the edge of the pastry. Brush the pastry edges with water and top with another square. Seal the edges, brush with egg or milk and cut a small hole in the top. Bake in a preheated oven 200?C, 400F, gas mark 6 for 20 minutes. Serve either as a snack or part of a main meal. NOTES : These individual vegetable puff pastry parcels are flavoured with coriander and balti paste. For a milder flavour use Pataks Korma Paste.

NOTES

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Spicy Vegetable Parcels

; Use Puff Pastry
 ; glaze
1 md Onion; peeled and chopped
200 g Cauliflower or broccoli
1 Red pepper; deseeded and
30 ml Ghee or vegetable oil;
30 ml Waitrose Natural Yogurt;
1 190 g pack fresh peas
1 pk Fresh coriander; chopped
 A little egg; beaten, or

Place the ghee or oil in a pan, add the onion and cook over a moderate heat  for 2-3 minutes or until the onion is softened.    Add the cauliflower or broccoli, peas, pepper and the balti paste. Reduce  the heat and cook for 10 minutes.    Remove from the heat, add the coriander and yogurt and allow the mixture to  cool. Unroll each pack of pastry, cut in half lengthways and cut each strip  into 4 squares.    Place 8 squares on baking sheets and divide the vegetable mixture between  them, leaving a gap around the edge of the pastry.    Brush the pastry edges with water and top with another square. Seal the  edges, brush with egg or milk and cut a small hole in the top.    Bake in a preheated oven 200?C, 400F, gas mark 6 for 20 minutes. Serve  either as a snack or part of a main meal.        NOTES : These individual vegetable puff pastry parcels are flavoured with  coriander and balti paste. For a milder flavour use Pataks Korma Paste.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (25g)
Recipe Makes: 8 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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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