Filo Parcel, Vegetarian

Ingredients

• 3 sheets filo dough
• 2 tbsp liquid butter
• 100 g frozen peas
• 100 g canned chickpeas
• 1 large carrot
• 1 handful soy sprouts
• 2 handful dried morels
• 1 Garlic clove
• Salt
• Pepper
• 1 tbsp peanut oil
• 2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 egg white (for brushing)
• oil (for frying)

Instructions

1. 1.

   Soak the morels in plenty of warm water.

2. 2.

   Brush each pair of dough sheets with a little liquid butter, cover with an unbrushed sheet and cut into 8-10 squares about 15x15 cm.

3. 3.

   Wash the soy sprouts, dry and roughly chop. Peel, wash and finely dice the carrot. Thaw peas, drain chickpeas, drain morels and also dice them small. Heat oil in a pot, briefly sauté carrots and soy sprouts, add peas, morels and chickpeas, season with salt and pepper, then simmer for about 6 minutes; finish with salt, pepper, soy sauce and oyster sauce.

4. 4.

   Spread the vegetable mixture onto the center of each square, brush edges with egg white and fold into parcels, pressing to seal.

5. 5.

   If needed secure with wooden skewers.

6. 6.

   Fry the parcels in hot clarified butter until golden yellow, drain on kitchen paper and serve hot on plates garnished with coriander.