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Vegetable, anchovy & filo nests
Flaky filo pastry, tomatoey Mediterranean veg and flavours, plus salty anchovies – a real taste of the sun!
Low in saturated fatSource of fibre1 of your 5 a day
Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins
Ingredients
1 tbsp Cooks' Ingredients Sundried Tomato Paste
4 anchovy fillets from a jar, drained and chopped
1/2 x 25g pack basil, leaves only
2 sheets Jus-Rol Filo Pastry
4 tsp olive oil
2 small red onions, thinly sliced
250g frozen Mediterranean vegetables
10g pine nuts, toasted
10g shaved Parmigiano Reggiano
Method
Preheat the oven to 180ºC, gas mark 4. Line a baking sheet with baking parchment. Combine the sundried tomato paste in a small bowl with the anchovy fillets and 1 tbsp water. Reserve a few of the smallest basil leaves and tear the remainder into the paste.
Halve the pastry sheets. Scrunch up two pieces around the edges to make nests about 16cm in diameter. Place on the baking sheet. Scrunch up the two remaining pieces of pastry and place over the first. Dab with 2 tsp of the oil, season with black pepper and bake for 8 minutes until golden.
Heat the remaining oil in a frying pan and fry the onions for 5-6 minutes until softened and browned. Add the vegetables and cook for a couple of minutes until thawed. Stir in the anchovy mixture. Spoon into the pastry nests, scatter with the pine nuts and return to the oven for 5 minutes. Serve scattered with the cheese and reserved basil leaves.
Cook’s tip
Filo pastry is a great option for a midweek meal as it’s easy to use and cooks quickly. Try it shredded and piled on top of a tin of roasted vegetables or other traybakes, then bake until golden, to add crunch and texture. Any unused filo can be frozen too, so nothing need go to waste.
