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Mini vegetable pies in fillo pastry

Mini vegetable pies in fillo pastry

Here is a saving dinner recipe. We are often in a hurry and so, how we can find the time to prepare something that is yummy and healthy at the same time? You can try the mini vegetable pies in fillo pastry, so nice to see and with a rich filling that everybody will like them. Perfect also when you have sudden guests, the mini pies don’t contain butter, are light and tasty and bring fibers, energy and precious antioxidants!

Ingredients

12 layers of fillo pastry
1 leek
1 clove of garlic
1 cauliflower
1 small savoy cabbage
100 grams of fresh shiitake mushrooms, a handful if dry
4 leaves of black cabbage
10 cherry tomatoes
Extra virgin olive oil
Chili pepper
Sea salt
Black pepper
Steam the cauliflower cut into big pieces for 5-6 minutes, then let it cool down and cut it into florets. Rinse the mushrooms with a damp cloth if they are fresh, otherwise soak them in a bowl full of water for 30 minutes. Then drain them and cut them into slices. Slice also the leek and chop up the garlic. Sautè the leek and the garlic in a frying pan with one tablespoon of extra virgin olive oil and two of water. Add the cauliflower, the savoy cabbage and the black cabbage cut into strips and let cook for a couple of minutes. Add the mushrooms, the tomatoes cut into pieces, a small part of chili pepper cut into slices, a pinch of sea salt and ground pepper. Let cook, by stirring often, for 5-6 minutes. Roll out the layers of fillo pastry and distribute the filling on each layer. Wrap the layers by forming cylinders and close the edges. Bake in the oven at 180° for 15 minutes.
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