Knowing I had my favourite Antoniou Fillo pastry in the fridge I set about cooking a parcel with red curry beef and vegetables enclosed. Win - win... we all love filo parcels and I got to settle my craving for Thai food.
Easy to make as I used a premade red curry paste. Lots of vegetables in the mix and a thick sauce ensured that this parcel was filling, tasty yet delicate. In fact the family were upset that I had only made 4!!
Red Curry Beef and Vegetable Parcels
ProPoints per serve: 11
500 grams lean beef strips
1 onion, thinly sliced
3 medium carrots, cut into thin batons
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
1 bunch brocolini, trimmed and halved
3 tablespoons Thai Red Curry paste
1 x 375ml Carnation Light and Creamy Coconut Flavoured Evaporated Milk
1 tablespoon cornflour
1 tablespoon water
8 sheets Antoniou Fillo pastry
Preheat oven to 180 degrees Celsius.
Spray a large frying pan or wok with cooking spray. Cook beef strips in batches until browned but not overcooked. Remove from pan to a plate. Repeat with remaining batches.
Respray pan and cook carrots and onions over medium for 3 - 5 minutes or until tender. Add a little water to the pan to assist in cooking not burning. Add capsicums and cook for a further 5 minutes. Add broccolini and cook for a further 2 minutes. Stir in the red curry paste and the evaporated milk ensuring all is combined. Mix together the cornflour and water. Add to pan and stir until slightly thickened. Remove from heat and allow to cool.
Once mixture has cooled slightly drain of some of the sauce to keep for later.
Using one sheet of pastry at a time. Lay one sheet on a bench or pastry board and spray with cooking spray. Top with a second sheet of pastry. Place one quarter of mixture towards one end of the pastry, fold ends over to enclose, spray edges with cooking spray and roll up to form a parcel. Repeat with remaining pastry and mixture.
Place on a foil lined baking tray and spray all over with cooking spray. Cook in oven for 20 - 25 minutes until golden and cooked through.
Warm remaining sauce and serve with parcels.