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Golden pouches treasured with vegetables
A great starter for you and your guests… Beautiful look to impress the eyes around it… Very easy to make and all you do is bake these beauties… Ingredients
- 1 cup of shredded onion
- 2-3 garlic cloves chopped almost to a paste
- 1 cup shredded carrot
- 1 1/4 cup shredded zucchini or yellow squash
- 3/4 cup baby portobello mushroom sliced thin
- 1/4 tspn black pepper
- 1/2 tspn kosher salt
- 1/2 tspn cumin toasted
- 1/2 tspn cayanne pepper ( option)
- 1/2 sweet paprika
- 1/4 ground ginger
- 4-5 tblspn olive oil
- 3 tblspn melted butter for brushing
- 20 sheets od fillo dough cut to 8x8 inches or 20 egg roll dough sheets
- a bunch of long chives to tie the pouches
- 1-2 tspn soft butter for the muffin pan Med size (12 muffin pan)
Directions
- In a large pan, heat 2 tblspn oil on low-med heat add onion and garlic
- for 2 mins….add mushroom and continue cooking for another 2 min
- add all spices and mix well and continue cooking 4 mins
- add carrot and increase heat to med and cook for 6-7 min till cooked with a touch of crunch. Finally, add zucchini and the rest of the oil and cook another 2-3 min.
- remove from heat and cool to room ten.
- Preheat oven to 375 butter the muffin tins and line up the sheets of dough in each tin, add to each one 1 1/2 tblspn of filling… close it by gathering all the dough into a pouch and tie with a sprig of chive.
- Brush with Melted butter and bake for 25 min or when a nice golden brown color,
- Serve with tahini
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