Crispy Vegetable Triangles

Crispy Vegetable Triangles

Crispy and light, these vegetarian treats are fantastic for parties, lunches and for summer dinners.  They can be eaten hot or cold and will last a few days in the fridge.

1 packet Filo pastry

1 zucchini, finely diced

2 onions, finely diced

1 sweet potato, peeled and finely diced

2 large boiling potatoes (Desiree, Nadine, Harmony or King Edwards)

3 carrots, finely diced

1 whole red capsicum, finely diced

1 whole green capsicum, finely diced

2 celery sticks peeled and sliced into half moons

3 cloves of garlic, finely sliced

2 mushrooms, chopped

2 tablespoons tomato paste

½ can red kidney beans

2 tablespoons cornflour dissolved in ½ cup white wine

1 tablespoon each of cumin, chopped rosemary, caraway seeds, pepper, thyme

Pinch of salt

Olive oil

Pre-heat oven to 220°C


In a large frying pan, heat a little oil and fry off the onions, garlic and celery, then add the potato, sweet potato, herbs and spices.  Cook until the potatoes are just starting to soften.

Add the carrots, then all other vegetables.  Deglaze the pan with a little water, then add the tomato paste and stir well.  Coat all vegetables and cook until all ingredients are tender, but not overcooked or falling apart.  Add the beans and the cornflour and bring the mix together well.

Remove from the heat and allow to cool.

To make the Filo triangles:

Lay out the sheets of pastry in front of you longways.

Cut the Filo sheets into thirds lengthways (or half for larger triangles) and brush with olive oil. Brush each layer with olive oil, folding one strip onto the next to create 2 layers of pastry.

Use two layers of pastry for each triangle, placing a tablespoon of vege mix at the edge closest to you, then folding the pastry 90° over and over until the triangle is completed and all sides are well sealed. 

Brush with additional olive oil and arrange triangles on a baking sheet close together.

Bake in a hot oven for 15-20 minutes, or until the pastry is crisp and golden.