lesley
New member
Makes 2 baskets
Prep Time 10 mins
Cooking Time 15 mins
Ingredients
2 Filo pastry sheets, cut in half
1 Small red onion, finely chopped
12 Button mushrooms
12 Asparagus spears, cut into three sections
Sprinkling of Parmesan cheese
2 Tbsp Extra virgin olive oil
2 Tsp Low fat butter spread (see cook’s tips 1.)
Method for the pastry baskets
Melt the low fat butter spread and grease two upturned Dariole moulds
Lay one half sheet of filo pastry over the mould, brush a little melted low fat spread over the pastry and fold back any overhanging edges
Repeat the process with the second half sheet, laying across the other way, so you’ve covered the mould
Gently cup your hands round the mould to make sure the pastry has adhered
Place on a baking tray and bake for 15 minutes in a preheated oven 350°F/180°C/Gas mark 4
When cooked, leave for 10 minutes to cool slightly
Carefully ease the pastry from the moulds, set aside
Method for the filling
Heat the olive oil in a wok or frying pan
Add the onion, pepper and mushrooms, stir fry for 4-5 minutes
Add the asparagus and cook for another 3 minutes
Spoon into the filo baskets
Sprinkle a little grated parmesan on top of each one
Serve
Cook's tips
I used “I Can’t Believe it’s not Butter”