John Myers
Filo Pastry with Fennel, Mushroom and Tomato Filling
The perfect filo pastry with fennel, mushroom and tomato filling recipe with a picture and simple step-by-step instructions.
- 9 Filo pastry sheets
- 2 Fennel fresh
- 50 g Sun-Dried tomatoes
- 100 g Cherry tomatoes
- 150 g Fresh mushrooms
- 50 g Black olives
- 1 Fresh onion
- 1 Chilli red fresh
- 200 g Tofu firm
- 100 g Cashews
- 2 Garlic cloves
- 2 Lemons
- Olive oil
- 2 tsp Dried basil
- Salt
- Black pepper from the mill
- Wash the fennel and cut into small pieces, keeping some of the fennel green. Finely chop the onion and chilli. Fry in a little olive oil in a saucepan, then add the fennel and cook for about 5 minutes.
- In the meantime, clean and quarter the chamignons, core the olives and quarter them as well, chop the sun-dried tomatoes. Put everything in the pot, remove from the stove and let it steep. Rub some zest from the lemon, add salt and pepper as well as the chopped fennel greens and mix everything well.
- Now make the “ricotta”: To do this, chop the cashew nuts with the tofu in a blender. Add the juice of the two lemons, 2 tablespoons of olive oil, the chopped garlic, a teaspoon of salt and the basil and mix everything until smooth.
- Grease a muffin tin, quarter the filo pastry sheets and carefully line each of the 12 hollows with 3 layers of folo pastry. Mix the vegan “ricotta” mixture with the vegetables and fill the dough wells. Bake at 200 degrees about 25. Serve with a salad.
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