recipes
Mushrooms and vegetarian chicken purses with spicy tomato salsa
2020-10-10
Ingredients
- 300g mushrooms
- 1 large onion, peeled and sliced
- 2 garlic cloves, chopped
- 1 tsp chopped fresh thyme
- 1 packet vegetarian chicken pieces (Quorn)
- 1 bag baby spinach
- ½ fresh chili, finely chopped (optional)
- 3-4 tbsp. olive oil
- 1 tbsp. toasted pine nuts
- 100g Vegetarian cheddar cheese, grated
- Salt and pepper
- 1 packet filo pastry
- Fancy salad leaves
- 2 tomatoes, peeled and diced
- Fresh green and red chili, finely chopped
- 1/2 tsp ground cumin
Method
Wash and slice the mushrooms and cook together with the onion, garlic, thyme and 2 tbsp. olive oil for 2-3 minutes. Add in the vegetarian chicken pieces and cook for 3 minutes. Add in the spinach and chili and cook to wilt. Stir in pine nuts and cheese. Cut the filo pastry into 10cm squares. Brush a layer of filo pastry with olive oil and repeat process 3 times. Press into individual muffin trays, spoon in the filling and pinch the pastry corners together to partially cover the filling. Bake in a hot oven at 200`c for 15-20 minutes until the pastry is crispy and golden. Place the diced tomatoes in a bowl and season with salt, pepper and ground cumin. Drizzle in olive oil, add in the chopped mixed chilies and mix together. Serve the vegetarian purses whilst still hot accompanied with a nice crisp salad and the tomato salsa.
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