Phyllo Baskets with Vegetable Filling

Vegan main course
Makes eight

Ingredients:

Method:

  1. Cook the noodles as directed on packet
  2. Cut phyllo pastry into eight equal squares.
  3. Cover with a dish towel.
  4. Brush between layers of each square with 100ml of the olive oil.
  5. Press pastry squares into greased muffin pans to form eight baskets.\
  6. Bake at 160 ° C, 15 to 20 minutes. (Olive oil tends to burn, so this recipe is baked at a lower temperature)
  7. Remove from oven and set aside.
  8. Heat remaining olive oil in a large frying pan, stir-fry mushrooms, spring onions, cabbage, carrots, sprouts and bamboo shoots.
  9. Season to taste.
  10. Add ginger and garlic mix.
  11. Combine cornflour, sherry and soya sauce, stir into vegetable mixture.
  12. Cook two to three minutes or until mixture boils and thickens.
  13. Remove from heat.
  14. Stir in noodles.
  15. Spoon mixture into phyllo baskets.

Serve at once.