Veggie Crumble Pockets With Creamy Mango Chutney |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I made this recipe up to find something to serve at an all-vegetarian event that would satisfy people; I needed something fantastic-this is what i came up with, and it's great! Ingredients:
1 cup spinach, finely minced |
1 (5 ounce) jar sun-dried tomatoes, slivered |
1 small shallot, chopped |
1 (5 ounce) jar artichoke hearts packed in oil, drained and chopped |
1 red pepper, finely chopped |
1 orange bell pepper, finely chopped |
cayenne chili pepper flakes |
1 cup mushroom, chopped |
1 garlic clove |
9 pieces phyllo dough |
pecans, chopped (2 handfuls) |
2 slices whole wheat bread, crumbled |
salt & pepper |
Directions:
1. Sautee chopped shallots & garlic on medium heat in 1 tsp olive oil for 2 minutes, stirring frequently.
2. Add mushrooms, orange & red peppers, shallot, pecans and tomatoes. Cover and cook for 4 minutes, untouched.
3. Remove from heat and add artichokes, spinach, cayenne pepper, black pepper, and salt.
4. Cut phyllo dough lengthwise into 4 long strips.
5. Spoon approximately 1 tablespoon filling about an inch from the end of the phyllo strip.
6. Fold phyllo over filling at an angle and continue folding like folding a flag until you have a triangle. Repeat with remaining phyllo and filling.
7. Bake at 350 degrees for 10 minutes or until browned.
8. Chutney Sauce:.
9. 1 cup Mango Chutney.
10. 1/2 cup Mayonnaise.
11. A dash of curry powder.
12. 3 tbspns plain yogurt.
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