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Clonakilty Veggie Filo Parcels

Clonakilty Veggie Filo Parcels

Serving

That satisfying crunch of fried filo as you take a bite, and the desirable pleasure of something crisp and bursting with a highly-flavoured filling, yes it’s our Clonakilty Veggie Pudding!
These filo parcels, made from scratch in less than ten steps are the perfect bite for entertaining your guests.

Ingredients

  • 100g Clonakilty Veggie Pudding
  • 1 medium-sized sweet potato
  • A packet of filo pastry (if frozen, thawed before use, but there are ‘chilled’ varieties)
  • 2 tsp each flaked salt, whole cumin seeds, whole coriander seeds
  • 1.5 tsp white pepper
  • 1/2 tsp caraway seeds, fennel seeds (optional)
  • A little flour and water, binded to make a thick paste
  • Note: deep fat-fryer required, or you can shallow fry

Method

1.First, prick the sweet potato a few times with a fork, wrap tightly in some tin foil and bake in a moderate oven for 30-45 minutes (timing will differ depending on size) or until a skewer or knife inserted meets no resistance. Then, allow to cool slightly in its jacket before scooping out the flesh into a mixing bowl. Discard the skin

2.Next, heat the fryer to 165º/170º Assemble the spices by toasting the whole cumin and coriander (and fennel, caraway if using) on a dried pan until fragrant and then with a pestle and mortar grind with the salt until fine. Add the ground white pepper.

3.In the bowl with the sweet potato flesh, crumble the Clonakilty Veggie Pudding into the mixture and follow with the spices. Stir everything to combine.

4.Prepare the filo by unrolling the rectangular sheets. Take one sheet and then cut in half lengthways (the shorter side) right down the middle so you have a pair of long rectangular strips.

5.Make a fairly thick paste (think regular crêpe/pancake batter) by combining a little water with some plain flour in a bowl –– this will be used to secure the filo parcels, by dipping your finger in it and spreading on the unsecured lengths to secure them.

6.Next, make a pocket by folding over a corner in a triangle to the other side. Think of an isosceles triangle. Secure the ‘open’ side by rubbing a little of the flour-water paste and squeezing together to ‘close’. Then, fold the triangle over again, end to end, and secure one side with a little paste. Now, you’ll have a neat little pocket that you can fill with your mixture –– around two tablespoons is plenty, you don’t want to overstuff these delicate triangular parcels.

7.Keep folding the triangle shape in on itself, using the rest of the rectangular length, securing as and when you need to with a little paste until you’ve used the full length. Make sure the final portion is secured tightly with paste, or else it will all start to unravel in the oil.

8.Repeat this process, from cutting filo to securing the neat, filled parcel in its triangular shape – for as many sheets/parcels as the filling will allow.

9.Fry immediately for 6 minutes in total, turning half-way to ensure even golden colour. Keep an ear out for any activity in the oil, these fry gently but if they burst in the oil you will know about it.

10. Serve warm (these don’t keep their crispness very well once cooled) with a little dipping sauce of thinned out natural yoghurt, mint, a little grated garlic and a few twists of freshly-ground black pepper.

 

A big thank you to GastoGays for creating this delicious recipe

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