Ingredients

500 g frozen filo pastry sheets

1 egg yolk

4 tbsp olive oil

100 g onions, diced

100 g sweet red pepper, chopped

2 cloves garlic, crushed

100 g tomatoes, diced

30 g raisins

1 tbsp Vegeta Delight vegetable stock powder

100 g Swiss chard, chopped

1 tbsp parsley, chopped

250 g filet of white fish, cut in strips

We used

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons50 min

• 1 Preheat the oven at 220 ° C.
• 2 Separate the filo pastry sheets and cut 8 rounded shapes of pastry (roughly 9 cm in diameter – using a cup makes this easier).
• 3 Using a smaller cup press down in the middle of 4 pastry circles, creating a hole. Set aside.
• 4 In a small bowl mix the egg.
• 5 Line a baking tray with baking paper and place 4 pastry circles (without the hole) on it. Brush over with the egg and over the top place the pastry circles with the hole. Bake for 15 minutes.
• 6 In a saucepan heat up 2 tablespoons of olive oil, add onion and red pepper, garlic, tomatoes, raisins and Vegeta Delight vegetable stock and sauté for about 10-15 minutes. Add cups of water if necessary.
• 7 Add Swiss chard and parsley leaves and stir through.
• 8 In a pan heat up the remaining olive oil and fry the fish fillets until golden in colour.
• 9 Add the sautéed vegetables and stir gently.
• 10 Fill the baked pastry sheets with the fish and vegetable mixture and serve.