Seafood Phyllo Parcels

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 25 g nori (mixed, atlantic)
• 2 limes, juice of
• 500 g phyllo pastry sheets (use large sheets and keep cold)
• 5 tablespoons olive oil
• 1 small aubergine, chopped
• 50 g mushrooms, chopped
• 1 red onion, chopped
• 50 g dried apricots, chopped
• 1 teaspoon brown mustard seeds
• 1/2 red pepper, de-seeded, chopped
• 50 g hazelnuts, chopped
• 50 g pine nuts
• 1 tablespoon capers
• 1 orange, zest of
• 1 tablespoon miso
• 1/2 teaspoon cayenne pepper
• 1 crisp tart apple, cored and chopped
• black pepper
• 1 tablespoon sesame seeds
• spicy rice, with
• mixed greens
• curly kale, tossed in
• oil, and
• crushed garlic
• mashed potatoes

Recipe

• 1 put the seaweed in a bowl and sprinkle with the lime juice.
• 2 lightly brush the cold filo pastry sheets with olive oil, divide into 2 stacks and place on greaseproof paper.
• 3 gently fry the chopped aubergine, onions, mustard seeds, and mushrooms in 2 tablespoons of oil. add the red pepper, seaweed and lime juice. simmer until all the juices are all absorbed.
• 4 remove from heat and mix in the other ingredients.
• 5 leaving a 3 cm strip along the top length of the pasty to seal, spread the mixture evenly, smoothing over the surface, between the 2 filo stacks.
• 6 using the greaseproof paper under the filo, carefully roll up the strudels into a two log shapes. place them on a baking tray (don’t worry if you need to scrunch up a strudel to fit it on the tray as its wrinkled effect is quite rustic).cut off the excess paper.
• 7 brush strudel tops with oil, sprinkle with sesame seeds and bake for 30 minutes at 200 c until crisp and golden.
• 8 cut into slices to serve.