INGREDIENTS
Filling
2 tbsp raisins
2 tbsp Maggie Beer Verjuice
75 g baby spinach
1 medium red onion, finely chopped
½ tsp fennel seeds, toasted
2 tbsp Extra Virgin Olive Oil
Salt flakes and pepper, to taste
4 tbsp pine nuts, toasted
40 g parmesan, grated
6 sheets filo pastry
80 g butter, melted
Miele accessories
METHOD
Filling
- Place raisins in a small bowl with the Verjuice and stand for 1-2 hours to rehydrate.
- Place the baby spinach in a perforated steam container and Steam at 80°C for 1 minute.
- Remove the spinach from the steam oven and tip off any condensation, chop finely and set aside.
- Add the onion and fennel seeds to a heavy based saucepan along with the olive oil and a little salt and pepper.
- Sauté for 10–15 minutes over low heat, induction setting 3-4, until tender and sweet, stirring regularly to avoid caramelisation.
- Remove the plump raisins from the Verjuice and roughly chop, reserve the Verjuice.
- When the onions are cooked through, add the Verjuice to the pan to deglaze then remove from heat.
- When the onions have cooled slightly, add the chopped raisins, pine nuts, spinach and parmesan then stir to combine.
Filo parcels
- Working with one sheet at a time, brush the entire surface of the filo liberally with melted butter then fold in half, bringing the short edges together. Using a sharp knife or pizza wheel cut the pastry in half on the long edge to make two rectangles.
- One rectangle at a time; brush the pastry again with melted butter and with the short edge facing you place a tablespoon full, approximately 30 g, of filling at the front then roll and fold the ends under like a parcel. Place onto a paper lined baking tray seam side down and brush lightly with butter. Repeat with the remaining pastry and filling.
- Place into the combi steam Pro oven on shelf position 2 and bake on Combination mode with the following settings: Stage 1: Fan Plus at 180°C + 20 minutes + 45% moisture.
- The parcels should be golden brown and crisp, remove from the Oven and cool on a wire rack. Serve warm as a canapé.
Notes
- When working with filo pastry it is important to not let the pastry dry out. To avoid this, dampen a clean tea towel or kitchen cloth and lay over the pastry while preparing the rolls.
- Filo parcels can be made in advance and frozen. To cook from frozen, extend the cooking time by 8 minutes.