Soya mince parcels

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Recipe by Cook Vegetarian
Serves 4-6
Ready in 60 mins +

Ingredients

  • 1 small red onion, finely chopped
  • 1 garlic clove, crushed
  • 1 celery stick, finely chopped
  • 200g of butternut squash, cubed
  • zest and juice of one orange
  • 30g of pine nuts
  • 1 tbsp fresh thyme
  • 15 sage leaves, shredded
  • 2 pinches of dried chilli
  • 1 tsp of ground cinnamon
  • 250g Provamel soya mince
  • 1 free-range egg, whisked
  • 1 tbsp sunflower oil
  • 1 pack filo pastry
  • 35g butter, melted
  • 300g jar beetroot relish or pickle

How To Cook

  1. Preheat oven to 200C/400F/Gas 6. Add onion, garlic, celery, butternut squash, pine nuts, thyme, sage, chilli and cinnamon and 1 tbsp sunflower oil to a large non-stick frying pan. Saute for 15 mins until butternut squash begins to soften.
  2. Add in the zest and juice of the orange and continue softening the butternut squash adding a little water to the mixture to increase the moisture if needed.
  3. Next add the soya mince and saute for a further two minutes, remove from the heat and allow to cool for 10-15 mins.
  4. Stir in the whisked egg. Take four sheets of filo pastry and cut into 20cm squares; brush each with melted butter and layer on top of each other.
  5. Spoon a quarter of the mixture into the middle of the square, draw in the side and twist at the top to form a parcel. Continue with the rest of the mixture to form four parcels.
  6. Place the parcels on a greased baking try and brush each one with melted butter. Place in the preheated oven and bake for 20-25 mins or until golden brown.
    7. www.provamel.co.uk
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Soya mince parcels
  • Recipe by Cook Vegetarian
  • Serves 4-6
  • Ready in 60 mins +
    Ingredients
  • 1 small red onion, finely chopped
  • 1 garlic clove, crushed
  • 1 celery stick, finely chopped
  • 200g of butternut squash, cubed
  • zest and juice of one orange
  • 30g of pine nuts
  • 1 tbsp fresh thyme
  • 15 sage leaves, shredded
  • 2 pinches of dried chilli
  • 1 tsp of ground cinnamon
  • 250g Provamel soya mince
  • 1 free-range egg, whisked
  • 1 tbsp sunflower oil
  • 1 pack filo pastry
  • 35g butter, melted
  • 300g jar beetroot relish or pickle
    How to Cook
  1. Preheat oven to 200C/400F/Gas 6. Add onion, garlic, celery, butternut squash, pine nuts, thyme, sage, chilli and cinnamon and 1 tbsp sunflower oil to a large non-stick frying pan. Saute for 15 mins until butternut squash begins to soften.
  2. Add in the zest and juice of the orange and continue softening the butternut squash adding a little water to the mixture to increase the moisture if needed.
  3. Next add the soya mince and saute for a further two minutes, remove from the heat and allow to cool for 10-15 mins.
  4. Stir in the whisked egg. Take four sheets of filo pastry and cut into 20cm squares; brush each with melted butter and layer on top of each other.
  5. Spoon a quarter of the mixture into the middle of the square, draw in the side and twist at the top to form a parcel. Continue with the rest of the mixture to form four parcels.
  6. Place the parcels on a greased baking try and brush each one with melted butter. Place in the preheated oven and bake for 20-25 mins or until golden brown.
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