They are Moroccan pastries and are number 21 of our Bake Off challenges. We decided to make these with our leftover filo/phyllo pastry from our strudel bake a couple of weeks ago. We we going to make a spanakopita, but changed our minds because we had a pile of lovely veggies ready to be used up. This recipe is based on the Jamie Oliver recipe for Ratatouille-style Briouats in “Food Escapes”.
We chopped up an onion, a zucchini, a red pepper, 2 cloves garlic, half a dozen cherry tomatoes and a small eggplant/aubergine. Add some olive oil and 1 tsp ras el hanout. We didn’t have that so we used about 1/2 tsp Harissa, some cinnamon and oregano. Bake at 160C/325F for 30-40 minutes.
Let the vegetables cool! Lay 2 sheets of filo on top of each other. Put half the veggies along one side of the pastry leaving a gap at each end. Roll up like a cigar, folding the ends in as you go. Repeat with more pastry and the rest of the vegetables. Bake at 180C/375F for 15-20 minutes or slightly brown and crispy. Top with chopped parsley. Serve hot with yogurt ( or sour cream) and Harissa.
We really enjoyed these spicy pastries and would make them again. We learned from our previous experience that the pastry needed a bit of moisture before using or it would crack. This time it behaved beautifully.
Ten more recipes to go!
Cheryl and Becky