Seafood Phyllo Parcels
- 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 apricots, chopped, dried,
- 1 teaspoon brown mustard seeds
- 12 red pepper, chopped, de-seeded
- 50 g hazelnuts, chopped,
- 50 g pine nuts
- 1 tablespoon capers
- 1 orange, zest of
- 1 tablespoon miso
- 12 teaspoon cayenne pepper
- 1 crisp tart apple, chopped, cored and
- black pepper
- 1 tablespoon sesame seeds
- spicy rice, with
- mixed greens
- curly kale, tossed in
- oil, and
- crushed garlic
- mashed potatoes
DirectionsPut the seaweed in a bowl and sprinkle with the lime juice.
Lightly brush the cold filo pastry sheets with olive oil, divide into 2 stacks and place on greaseproof paper.
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.
Remove from heat and mix in the other ingredients.
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.
Using the greaseproof paper under the filo, carefully roll up the strudels into a two log shapes.
Place them on a baking tray (dont 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.
Brush strudel tops with oil, sprinkle with sesame seeds and bake for 30 minutes at 200 C until crisp and golden.
Cut into slices to serve.