8 Comments

  1. I made these to share at a vegan friend’s farewell morning tea. They lasted all of a couple of minutes! Interestingly it was the non-vegans that tucked into them first and wanted to know what was in them because they are so delicious. I need to practice my cigar rolling technique as my first attempts were a little flat. I did find that a fair amount of liquid settles to the bottom of the filling, so I transferred it to a strainer over a bowl to sit whilst I was rolling the pastries. I highly recommend these, and will be making them again soon.

    1. Hi Alex, great to hear that you enjoyed the recipe and your non-vegan friends did too!

      You can also add some polenta or break crumbs in the filling to soak up the liquid if there is too much and to give it a little bit of volume.

      Thanks for sharing! 🙂

  2. Hi Michael,
    Some of the best things in life rise up out of the ashes, as they say. I have used phyllo dough to make all manner of appetizer and dessert for special occasions and have always enjoyed the result. I have one quick comment though. I have always cooked the filling before assembly and am concerned that the water in the veggies might cause the pastry to become soggy. What are your thoughts on this?
    Many thanks,
    Anne

    1. Hi Anne,
      It depends on what I’m making. With this particular recipe I don’t mind it being a little bit softer on the bottom as it still does crisp up just fine without being floppy. They do have the double layer of the pastry so it seems to hold together just fine. If you feel that your pastry will make it too soggy, then by all means, squeeze out the excess water.
      Thanks,
      Masha

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