Fresh Vegetables in a Filo Pastry Basket

Saturday was supposed to be BBQ night with friends, but as usual it rained!

So instead of cooking the asparagus on the Barbie I decided to turn them into a veggie basket.

I made the cases ahead in case it turned out to be a complete disaster!

I used metal Dariole moulds, they’re a lot easier to slip the pastry off when cooked, you can use ramekins but it’s a bit trickier to get off.

Crispy bacon pieces sprinkled on top is a nice addition, your choice.

Here's the recipe:

Makes 2 baskets
Prep Time 10 mins
Cooking Time 15 mins
Ingredients

• 2 Filo pastry sheets, cut in half
• 1 Small red onion, finely chopped
• 12 Button mushrooms
• 12 Asparagus spears, cut into three sections
• Sprinkling of Parmesan cheese
• 2 Tbsp Extra virgin olive oil
• 2 Tsp Low fat butter spread (see cook’s tips 1.)

Method for the pastry baskets

• Melt the low fat butter spread and grease two upturned Dariole moulds
• Lay one half sheet of filo pastry over the mould, brush a little melted low fat spread over the pastry and fold back any overhanging edges
• Repeat the process with the second half sheet, laying across the other way, so you’ve covered the mould
• Gently cup your hands round the mould to make sure the pastry has adhered
• Place on a baking tray and bake for 15 minutes in a preheated oven 350°F/180°C/Gas mark 4
• When cooked, leave for 10 minutes to cool slightly
• Carefully ease the pastry from the moulds, set aside

Method for the filling

• Heat the olive oil in a wok or frying pan
• Add the onion, pepper and mushrooms, stir fry for 4-5 minutes
• Add the asparagus and cook for another 3 minutes
• Spoon into the filo baskets
• Sprinkle a little grated parmesan on top of each one
• Serve

Cook's tips

• I used “I Can’t Believe it’s not Butter”

Equipment

• Wok or frying pan
• 2x200ml Dariole moulds

Shopping List

• Filo pastry sheets
• 1 Small red onion
• 12 Button mushrooms
• 12 Asparagus spears
• Parmesan cheese
• Extra virgin olive oil
• Low fat butter spread