S1 Ep1557: Festive Recipe With Kim Jaye: Veg Filo Pockets

Looking for a new recipe to try this Festive season?

Here’s Kim Jaye with her recipe that’s perfect if you need that vegetarian or vegan-friendly dish.

Ingredients: 

Packet of filo pastry

120 grams plant based or vegan butters

4 TBSP plain flour

200 grams soya pieces or vegan quorn pieces (or can sub for other veg)

Half a broccoli chopped

150 grams of mushrooms sliced

Salt and pepper to taste

400 ml milk (soya milk or whichever you like)

Plant based double cream

Method:

Place the broccoli in a heat proof dish into the microwave and cook for two minutes. Put to one side.  

In a large saucepan, melt 20g of the butter on a low heat and cook the mushrooms for five minutes until softened. Remove the mushrooms from the pan and set aside.  

In the now empty pan, add 50g of butter and melt on a low heat. Add the plain flour and cook, beating the mixture all the time until it is well combined.  

 Slowly add the milk, beating the mixture between pours to make it smooth.  

Add the cream until the roux is smooth and has the consistency of a thick batter.  

Add the salt and black pepper, mushrooms, broccoli and soya pieces and then set aside to cool.  

Melt the remaining butter in the microwave.  

Separate a sheet of filo pastry, placing it on a lightly floured surface. Brush the pastry with the melted butter.  

Separate another sheet of pastry and repeat the actions until there are three layers of pastry.  

Spoon the broccoli mixture into the centre of it, leaving at least 3cm pastry around the edges. Fold these over, using the melted butter as an adhesive. Use a final coat of melted butter on the top of the parcel  

Line a baking tray with baking parchment and cook in the oven at 180° for 20 minutes or until the surface is crisp and golden brown.  

Serve with fresh vegetables or a salad.  

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