Filo pastry shells with fish and vegetables- Recipe by coolinarika.com -
These easy-to-make filo pastry shells are filled with tender white fish and fresh vegetables, and make the perfect addition to your festive dinner party.
Roll out the filo pastry. Use a pastry cutter to cut 8 circles, 9 cm in diameter. Take a smaller pastry cutter and cut a hole in the centre of 4 of the circles. Place the 4 full pastry shapes on a baking tray. Brush with the beaten egg yolk and place the shapes with holes on top of them. Bake in a pre-heated oven at 220°C/gas mark 7 for about 15 minutes. Cut and dice the sweet pepper and onion. Fry with 2 tablespoons of olive oil in a skillet or saucepan. Add the minced garlic, diced tomatoes, raisins and one spoonful of Vegeta. Adding a little water as necessary, sauté for 10-15 minutes or until done. Add the chopped Swiss chard and parsley leaves and stir to incorporate. Cut the fish filet into strips and fry with the remaining olive oil in a skillet. Add the sautéed vegetables and stir to combine. Fill the baked pastry shells with the fish and vegetable combination, and serve.
Serving: Fill the baked pastry shells with the fish and vegetable combination, and serve.
Chef's tip: Instead of dicing the onion, try slicing it into rings, sprinkling with salt to enhance the sweetness, and frying it until golden.