Ingredients
Parcels
- 30 g coconut oil
- 1 onion
- 6 carrots, peeled & chopped into 4
- 250 g cottage cheese
- 1/2 bunch corriander leaves
- 1 egg
- 8 sheets Filo Pastry
- 60 g Butter melted
- 100 g block parmesan
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Cut parmesan into cubes and grate 10sec/speed 10 and set aside
2. Add carrots and corriander to TM bowl and mix for 6 sec/speed 5 and set aside.
3.Cut onion in half and place into TM bowl chop for 3 sec/speed 5
4. Add coconut oil and saute for 2 min/100/
"Gentle stir setting" 5.Add cottage cheese and mix for 8 sec/speed4/
"Counter-clockwise operation" 6.Cut filo sheets in half and cover with a damp teatowel to prevent it drying out.
7. Brush 1 sheet of pastry with butter, sprinkle with parmesan cheese. Repeat with one more sheet of pastry, butter and parmesan.
8. Place tablespoons of carrot mixture on one end of pastry, fold in sides and roll.
9. Place on a a tray lined with baking paper, bake in a moderate oven for 20min or until golden brown. Makes 8
Tip
This recipe has been convertd from a Womens Weekly Vegetable Cookbook
Repace corriander with chives if preferred
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Found the Women's Weekly recipe. Here's our answers Bkb!
Preparation methodMelt butter in saucepan, add onion, cook, stirring, until onion is soft. Combine onion, carrot, cottage cheese, chives and egg in bowl, mix well.Cut fillo sheets in half, place 2 sheets on bench, cover remaining pastry with greaseproof paper, then a damp cloth to prevent drying. Brush 1 sheet of pastry with extra butter, sprinkle with parmesan cheese, top with another sheet of pastry, brush with butter, sprinkle with more cheese.Place tablespoonfuls of carrot mixture on one end of pastry, fold in sides and roll up like a Swiss roll. Repeat with remaining pastry and carrot mixture. Place on greased oven tray, brush with butter; bake at 180deg;C for about 20 minutes or until golden brown.Makes 8.Hi. I'm confused too! Same questions as BKB but also re the 8 portions. If we cut 8 sheets in half we get 16 portions? I'm not sure of the quantity to expect and hoping to do these for friends this evening. Don't want to make 16 portions! I guess I'll work it out but if you or someone can help, please do!
Hi, I just have two questions, where does the egg come into it and where do you incorporate the cottage cheese mixture into the pie, you just mention adding the carrot mixture??
Thanks
I'm so glad I found this recipe! This dish is absolutely sensational! High protein in the cottage cheese, plenty of vegies (so a great way to use up all the carrots in the crisper!), plus it's REALLY tasty. My kids (aged 4 and 2) LOVED it...I've never seen them so eager to eat carrots before. Amazing! Thanks for posting. This will be a favourite in our house for years to come!
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