Pea Shoots and Crimson Chutney Wrapped in Fillo Dough

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Pea Shoots and Crimson Chutney Wrapped in Fillo

Dough

 

Crimson Chutney;

2 cs. chopped sweet cooking

apples

2 cs. whole cranberries, washed and dried

1/4 c. minced

onion

1/2 c. raisins

2 cloves of garlic, minced

1 medium red pepper

chopped

1 tbsps. grated fresh ginger or 1 tsp. dried ground ginger

3/4 c.

packed brown sugar

1/2 c. white wine vinegar

 

The Rest of It

fresh pea shoots, a handful for

each serving desired

1 package of fillo dough

melted butter or butter

flavored cooking spray

 

To make the chutney, combine all ingredients in a

large non-aluminum pot (most heavy pots are fine).  Stir together and heat

over medium heat until a liquid begins to form.  Reduce heat to low and

allow mixture to simmer for 20-30 minutes, stirring occasionally to prevent

scorching.  Chutney is ready when everything is tender and most of the

liquid has been absorbed.  Remove from heat and allow to cool before

continuing with this recipe.  Chutney is very versatile and can be used

with many vegetable and meat dishes.  Store in the fridge in an air-tight

container for up to two weeks.

To assemble fillo wraps, begin by preparing

the pea shoots.  Carefully break each shoot into 1 inch pieces, removing

any really tough stems as these get stringy when cooked.  If using, melt

the butter and set out the chutney so you have an easy assembly line

ready.  Once set up, open fillo dough and brush or spray a sheet at a time

with butter/spray, folding in half and then folding down two inches to form a 4

x 4 inch square.  Repeat with a second sheet of fillo, brushing or spraying

both sheets again before placing one on top of the other.  I made two sets

of squares at a time before covering remaining fillo dough with a damp towel

while I assembled the wraps.

To make wrap, place a line of chutney (about 1

tablespoon) from corner to corner and then place a handful off pea shoot pieces

alone the line of chutney, allowing the shoots to stick over the edge of the

fillo just a bit.  Starting at an “empty†corner (one that doesn’t have

chutney and shoots on it), tightly roll fillo up over the filling.  Some

pea shoots should be peaking out of the open corners.  Place wrap on baking

sheet prepared with non-stick spray.  Repeat process for as many wraps as

you desire, being sure to only make two at a time and cover the fillo dough with

the damp towel so it doesn’t dry out and become unmanageable.

Once all wraps

are assembled, preheat oven to 350 degrees.  Brush or spray wraps with

butter and lay strips of tin foil over the exposed pea shoots to keep them from

scorching during baking.  Carefully place tray in the oven, making sure the

foil stays in place.   Bake for 20 minutes or until fillo is golden

and flakey.

Remove wraps from oven and place on cutting board.  Using a

sharp knife, cut in half on an angle.  Serve immediately arranged on a bed

of cranberries or individually with a drizzle of balsamic vinegar if desired.

Yields enough for 20 people.

 

 

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