Monday, 20 June 2011

Filo Pizza Pockets

My vegan friend Emma came round again this week with promise of earning cool points and going to summer solstice (sun rise at stone henge) but as we're poor we stayed in and cooked up another vegan feast. This time we made filo pockets filled with pizza sauce and vegan cheese. This is the first time I've tried vegan cheese and I almost pussied out after I smelt it (touching it put me off a bit too, it is seriously weird!) But in the end I decided to man up and use it instead of the real stuff and it was pretty tasty. It just melted into the sauce giving a nice pizzay flavour.

Serves 2

You'll need:

1 small red onion chopped
2 cloves of garlic
250g cherry tomatoes chopped
Fresh basil, rosemary and thyme (you can buy a mixed pack from Asda)
200 ml vegetable stock
8 sheets of vegan filo pastry
80g grated vegan cheese (we used mozzarella style cheezly)

Start by preheating the oven to 180 degrees. Make the tomato sauce by heating olive oil in a pan, then softening the onion and garlic for a few minutes. Once softened add the tomatoes and stock and leave to simmer on a medium heat for around 10 minutes until the mixture has reduced. Use two sheets per pocket laid on top of each other, put a dollop of the tomato sauce on then top with the cheese and repeat 4 times. You can add any other pizza toppings you like, emma wanted mushrooms (SICK) but I really, really dislike them.

Pop them in the oven for 20-30 minutes until the filo pastry is nice and thick and serve with some salad.

(Even Ruby liked the cheezly and she's a bit of a cheese connoisseur)


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