Tofu Filo Parcels
Serves: 18
Ready in: 30 to 60 mins
Ingredients:
250g Cauldron tofu, drained and mashed with a fork2 tbsp oil
1 onion, peeled and finely diced
1 garlic clove, peeled and crushed
1 tsp each ground ginger, cinnamon and mixed spice
2 tsp ground coriander
1 tbsp tomato purée
2 tbsp water
2 tbsp freshly chopped coriander
juice and rind of 1 lemon
1 packet (270g) filo pastry
50g melted butter
sweet chilli sauce, for dipping
method:
- Preheat the oven to 190C/375F/Gas 5. Heat the oil and fry the onion and garlic until soft.
- Stir in the spices and cook for a minute, stirring continously to prevent burning. Add the tofu and continue stirring for 2-3 minutes.
- Add 2 tbsp water, tomato purée, coriander, lemon juice and rind. Marinate for 20 minutes.
- Cut in half so you have 10cm squares. Take three sheets of filo pastry one at a time. Take one square and brush with a little melted butter or margarine. Place another square on top of one layer one at an angle (creating a flat eight-pointed star), and brush again. Do the same with the third sheet. Place a tablespoonful of the tofu mixture into the middle of the filo pastry. Bring the edges of the pastry together and pinch them to form a moneybag shape. Make up the rest of the parcels.
- Brush with melted butter and place on a greased baking tray. Bake in the oven for 8-10 minutes until the pastry is crisp and golden. Serve with sweet chilli sauce for dipping.
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