Filo Vegetable Turnovers Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Filo vegetable turnovers recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Filo vegetable turnovers.

Serves 4
30 mins to prepare and 25 mins to cook
540 calories / serving
Freezable

Ingredients

6 sheets of filo pastry
100g butter
2 large carrots
6 large young cabbage leaves (if you prefer you can use pak choi or kale)
1 clove of garlic, minced
1 onion
1tbsp of flour
salt
pepper

Peel and slice onions and the garlic. Peel and grate carrots, chop the cabbage leaves into ribbons.

In a large pan heat 25g the butter until it spitting. Saute the onions and garlic for 2-3 minutes until they soften and start to brown. Add in the carrots and sauté for a further 3 minutes and then add some salt and pepper. Add the cabbage and cook until its wilted and all ingredients are mixed well together. Remove from the heat.

Preheat the panggangan to 200°C, Gas Mark 6/7.

Take 3 sheets of the filo pastry and place onto a lightly floured work surface. Keep the remaining three sheets under a damp tea-towel to prevent drying out.

Melt the remaining butter in the microwave. Take one sheet of filo pastry and brush it with butter across the whole of its surface. Lay another sheet on top and also coat with butter. Lay the third sheet on top and brush with butter. Then turn the whole batch over so that the floured side is upwards.

Cut the filo into small circles and then fill each one with some of the cabbage, carrot, onion and garlic filling. Gently roll the turnovers so they make an open ended cylinder. Repeat the above steps with the remaining filo. Place onto a baking tray lined with greaseproof paper.

Cook in the panggangan for 15 minutes until golden brown and crispy. Allow them to cool a little and then serve.

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