As long as you've got a damp (clean!) tea-towel for tucking the sheets in whilst you are rolling them then you'll be fine. The moisture prevents them becoming brittle and breaking.
These are great for making the day before and leaving rolled but uncooked in your fridge. Perfect for dinner parties! The recipe is vegan but is easily adaptable to include chicken if you eat meat. Make this recipe even easier by using a pack of ready to stir fry vegetables available at waitrose or sainsburys.
- 1 tin coconut milk
- 3 tablespoons smooth peanut butter
- As much sweet chilli sauce as you can take!
- Filo Pastry and a flavourless oil for brushing
- Thumb of ginger, grated
- 2 cloves garlic, crushed
- A selection of vegetables or a mix of veg and chicken.
- (I used 2 courgettes, a punnet of mushrooms, 2 onions, a red pepper and an aubergine)
- Sesame seeds for sprinkling
- Heat the top 3 ingredients in a small pan until thickened slightly, season to taste.
- Chop your vegetables (and chicken if using) so they are all a similar shape to one another (or open your packet of ready prepared vegetables)
- Stir fry along with the ginger and garlic until cooked and set aside.
- Now pour over your satay sauce from earlier and mix it together with the lovely veggies.
- Lay out your damp tea-towel and place the filo inside, folding the towel over it so it remains moist.
- Wrap the filo around the filling using this method.
- Brush with oil and sprinkle with the seeds before baking at 180 degrees until golden.