Here is your perfect starter for the Christmas table, and just as perfect throughout the year when something simple but delicious needs to grace your table. These are quick and easy to prepare, and with flavour combinations that get the taste buds singing, these will be a hit with friends and family alike.
Leek and Asparagus Festive Filo Baskets
Posted on December 4, 2016 by The Gourmet Vegan - No Comments
Leek and Asparagus “Festive” Filo Baskets
 45 Minutes |
 Serves 4 |
 ? kcal per serving |
INGREDIENTS
For the baskets
6 sheets ( A4 size ) filo pastry
2 tablespoons vegan margarine, melted
For the filling
1 tablespoon olive oil
1 tablespoon vegan margarine, I used Vitalite
1 medium sized leek, finely chopped
400 g ( 14 oz ) asparagus spears, steamed until tender
150 ml ( 5 fl oz ) vegan white wine
250 ml ( 8.5 fl oz ) vegetable stock, I use Kallo
150 ml ( 5 fl oz ) vegan cream, I used Alpro
½ teaspoon sea salt
½ teaspoon black pepper
3 tablespoons fresh tarragon, finely chopped
NOTE : You will need 4 x 4 inch tart tart cases
METHOD
Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.
Begin my preparing the baskets.
Cut the filo sheets into quarters, so you have 6 small squares of filo for each basket.
Grease the tart cases and place one sheet into each case. Brush with melted margarine and top with the next sheet. Place the next sheet at an angle ( you will create a flower pattern ), and brush with the melted margarine between each layer until you have used all 6 sheets. Do this for all 4 cases.
Place in the oven and bake for 20 minutes until golden brown.
Whilst the cases are baking, you can prepare the filling.
In a medium sized saucepan, add the oil and margarine and fry the leek for 4-5 minutes over a medium heat until softened.
Keeping 12 of the steamed asparagus spears back for decoration, chop the remaining spears and add to the leeks. Cook for a further 3-4 minutes.
Now add the white wine, turn up the heat and simmer until the smell of alcohol from the wine has disappeared. This will take approximately 2-3 minutes.
Next add the stock, and keeping on a high simmer, continue to reduce for 5-6 minutes before adding all the rest of the ingredients.
Cook for a further 2-3 minutes until the mixture has thickened, and coats the back of a spoon, like a custard consistency. Remove from the heat.
When the baskets are cooked, remove from the oven and allow to cool. Once cooled, gently remove the baskets from the tart cases. When ready to serve, place on a baking sheet and fill with the leek and asparagus mixture. Place 3 of the reserved asparagus spears in a triangle on top of each basket and bake again in the oven for 15 minutes.
Remove from the oven and serve immediately on a bed of fresh salad leaves.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
Chickpea and Asparagus Empanadas ~ Traditional Spanish Pasties
Posted on April 26, 2013 by The Gourmet Vegan - No Comments
Chickpea and Asparagus Empanadas ~ Traditional Spanish Pasties
When I first decided on the collection on Tapas recipes, I knew these would be first on the list. These are a MUST make. If there is only one thing you make, these have to be tried. The texture of the pastry combined with an amazing filling is heavenly. Lightly fried and then oven baked, these will be a winner in your house for sure.
Originally posted as part of the “Saturday Night Takeaway” feature, but The Gourmet Vegan
| 60 Minutes |
Serves 5-6 |
? kcal per serving |
INGREDIENTS
For the pastry
3 cups plain flour
1.5 tablespoons vegetable fat, I used Trex
1 cup warm water
1 tablespoon baking powder
1 teaspoon salt
For the filling
1 medium onion, finely chopped
100 g ( 4 oz ) asparagus, chopped into 1 inch pieces
1 pinch salt
2 tablespoons oil
1 clove garlic, minced
200 g ( 7 oz ) tinned chopped tomatoes
1 heaped tablespoon tomato puree
1.5 teaspoons agave nectar
2.5 tablespoons tamari or soy sauce
1/2 teaspoon paprika
1/4 teaspoon smoked paprika
200 ml ( 7 fl oz ) water
120 g ( 4.5 oz ) chickpeas, lightly crushed
Oil for frying ( you will need a good 2cm of height of oil in the pan ) , or these can cooked in a deep fat fryer
METHOD
Begin by preparing the pastry.
Place the flour into a bowl and make a well. Place all of the ingredients, except the water, into the well and then pour in the warm water.
Mix well with your hands until the pastry starts to come together. If you feel it is a little too dry add a splash of water until you get a good pastry texture.
Remove from the bowl and kneed for for about 5 minutes. This keeps the pastry warm and allows it to become soft and elastic.
Form into a ball, wrap in cling film and leave in a warm place until you are ready to use it.
Now start the filling.
Heat the oil in a large frying pan over a medium heat and fry the onions and asparagus with a pinch of salt for 4-5 minutes until the onions start to soften and slightly caramelize. Add the garlic and fry for a further minute.
Now add all of the other ingredients with the exception of the chickpeas.
Cook on a simmer for approximately 10 minutes, frequently crushing the tomatoes and asparagus with the back of a spoon so that they break down. As the mixture starts to become dry, add the chickpeas and continue to cook for a few more minutes, stirring until you have the constancy of a pasty filling. Not too wet, but not too dry. Allow the mixture to cool down.
Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6
Now prepare the empanadas
Cut the pastry into sections that are roughly the size of a lemon.
Roll out the pastry to approx 2mm thickeness and place a saucer on the pastry. Cut around the saucer to get a good round shape.
Place 2 big spoons of the mixture into the middle of each round, wet the sides of the pastry with a little water, and fold over to create a half moon. Be sure the sides are sealed and use a fork to decorate and crimp the edge of the empanada.
Heat the oil in a pan, and when hot enough for frying, place the empanada base down and fry for approx 45 seconds until the base is golden brown. Turn over and do the same for the other side. When the empanada is golden all over place on kitchen towel to drain and then place on a baking tray.
When all of the empanadas have been fried and placed on a baking tray, place in the oven for 10 minutes.
These can be served hot or cold.
If you wish to reheat, they can be placed back in the oven for another 10 minutes to heat through.
RECIPE NOTES
Prepare the filling in advance to speed up the preparation of the recipe.
RECIPE TIPS
Once fried, drain on kitchen towel immediately. This keeps the pasties nice and crisp.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
Asparagus Puffs with a Tomato and Cheese style filling
Posted on March 24, 2013 by The Gourmet Vegan - No Comments
Fresh asparagus wrapped in puff pastry with all the flavours of Italy make this a very tasty dish indeed. The creamy cheese style filling paired with tomato and basil makes for a taste sensation. These are great for picnics as they are easy to hold and delicious served hot and cold.
