The Leftover solution 3

#whattodowithleftovers #prawnfilledfilopastry #christmasleftovers #filopastry #leftoverparcels

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We've all probably had trouble figuring out what to do with our leftovers at some point but even more so at Christmas.

I think most people I know buy a bigger meat than they actually need either because of that uncle that never reply to invitation but turns up anyway or simply for the fear of not having enough. Come boxing day, that 2kg bag of carrots or extra lbs of meat turns out not to be such a good idea.

I usually spend the days after Christmas eating soup and sarnies. What else do you do with a lot of meat and veg? I thought you'd never ask!

For the ones in the picture, I used carrots, spring onions and prawns. I've also tried broccoli, chicken, gravy and carrot. Sorry we finished them before I thought to take pictures :) I didn't go anywhere near brussels sprouts because that's not for us.

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Makes 8 Prep time: 18 mins Cooking: 7mins

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Ingredients

• 4 Filo sheets (8" x10")

• Any leftover veg/meat/fish

• Seasoning

• 4 finger chillies, chopped

• Vinegar

• Freshly chopped ginger

• 1 teaspoon sesame seed oil or any oil

• 2 tablespoon butter, melted

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Utensils

Spatula

Frying pan

Muffin Baking pan

Dip Bowl

Pastry brush

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Method:

Parcels

1. Chop (if needed) and sautee the vegetables and meat. Drain

2. Pre-heat the oven at 17 C

3. Prepare the sauce

4. Season a little and add soy sauce. Don't salt unless you have high tolerance.

5. Cut each sheet into 4 - halves and then quarters - you will end up with 16 small sheets

6. Brush each sheet with the melted butter

7. Oil the Muffin pan but not too much, remember the filo sheets have been brushed with butter

8. Place a sheet in one space, gently pressing down to begin to form a cup for the ingredients. Do the same for a second sheet but on the opposite side of the same hole. Therefore, using two sheetsin one space. This will leave some sheets on either side to close later.

9. Scoop the sautéed mix into each pastry-filled space. Be careful not to over-fill

10. Once done, close up the 'cups' using the top part of the sheet. Brush with water to seal.

11. Reduce the oven temperature to 150C and bake for 5-7 mins, until golden brow

Sauce

Mix the vinegar, chopped ginger and chilli in a dip bowl and let it rest

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