Video: Buddha Bowl Filo Parcels

This week’s recipe is a twist on a classic – as you know we love to do. We started out thinking about a Buddha bowl, and how to put it together in an interesting way. After seeing them cooked as parcels in the oven, we were pretty disappointed to find out they weren’t served as parcels – and thus this idea was born.

Buddha bowl filo parcels
Buddha bowl filo parcels

Why not serve up these tasty veggies in a parcel form? This was also a perfect excuse to try experimenting with filo pastry, which is always delicious but so delicate to handle.

Buddha bowl filo parcels
Buddha bowl filo parcels

Once you get the hang of it, it’s very easy to make these little triangles of goodness. Don’t overstuff them, don’t push the pastry too hard, and don’t get the wrapping proportions wrong – all of this can cause the pastry to split. You can even supersize them simply by using the whole of the sheet instead of cutting it into strips, as the wrapping scales right up. Follow these rules, and the parcel will remain sturdy even when huge.

Buddha bowl filo parcels
Buddha bowl filo parcels

Here’s the video of how to make them, and you can find the recipe below as always. Let us know if you try these Buddha bowl parcels and how you get on!

Buddha bowl filo parcels
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Buddha Bowl Filo Parcels

A twist on the traditional Buddha bowl, wrapped in in filo pastry.

Cuisine: Japanese
Author: VegBurge
Ingredients
  • 2 large sweet potatoes roughly chopped
  • 1 onion roughly chopped
  • 1 red pepper roughly chopped
  • 2 cloves garlic finely chopped
  • 2 tbsp soy sauce or tamari
  • 2 tbsp rice wine vinegar
  • 2 tbsp rapeseed oil
  • 2 tsp hot sauce optional
  • 100 g kale roughly torn
  • 1 packet ready-to-use filo pastry
  • 1 egg
Instructions
  1. Lay out a piece of foil on a baking tray big enough to hold all of your veggies. Place them onto the foil and add all the sauces, then place the kale on top of everything. All your ingredients except the pastry and egg should now be on the tray!

  2. Place another foil sheet on top and seal it up completely. 

  3. Cook in the oven for 1 hour at 180C (fan). 

  4. Carefully open the foil parcel with oven gloves, careful not to burn yourself. Set aside to cool for a few minutes while you prep the pastry. 

  5. Cut each sheet of filo pastry into three strips using a sharp knife. You can lay out plenty ahead of time to make the wrapping process quicker! Meanwhile, crack the egg yolk into a small bowl and beat it to create an egg wash.

  6. Place a very small spoonful of the mix onto the bottom corner of a strip of pastry. You may likely find you can place one sweet potato chunk, one small piece of onion and pepper, and a small piece of kale in each parcel. Once you get the balance right for your particular size of pastry sheet, you'll be able to repeat the process for each parcel. 

  7. Brush some egg yolk along the side of the pastry. Take the opposite corner from the vegetables, and fold it up so it makes a triangle which contains the veggies inside. Take this whole triangle and flip it over, so it is now resting on the next part of the pastry strip. Do this again until you reach the top of the strip. The last piece will fold over the top, although it will be square rather than triangular. Use a last bit of egg yolk to stick it down.

  8. Once all of your parcels are ready, place them in the oven and cook according to the instructions on your pastry packaging. 

Recipe Notes

These are made to be played around with, so change the quantity, the type of vegetables, and the size of the parcels as you like. This recipe will make a large quantity (we used up a whole packet of pastry) and they will last a few days in the fridge. Warm them up in the oven for just long enough to heat up the contents without overcooking the pastry and burning it.

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