Cashew and Millet Parcels
These parcels have a great nutty flavour.
Preparation time: 20 minutes (including the time required to boil the millet)
Cooking time: 20 minutes
Recipe
Ingredients
- 1/2 cup (60 grams / 2 ounces) raw cashews
- 3/4 cup ( 175 grams / 6 ounces) hulled raw millet
- 1 1/2 cups (125 grams / 4 ounces) mushrooms
- 2 sticks celery
- 1 onion
- 1 clove garlic
- 1 teaspoon mild curry powder
- 2 tablespoons fresh chopped parsley
- salt & pepper to taste
- egg white for basting and sesame seeds to garnish
- 8 to 12 sheets of filo pastry (depending on the size of the parcels you make)
Method
Preheat the oven to 175�C (350�F).
Put the millet into a pot of boiling water and boil until soft. This will take about 15 minutes.
While the millet is cooking, chop the cashews finely, chop the onion, crush the garlic, and slice the mushrooms and celery.
Put the onion, garlic, mushroom and celery in a pan with a tablespoon of water. Put on the stove and cook on high heat for 3 minutes, stirring to make sure it does not stick. Add more water if it dries out before the vegetables are soft.
When the millet is cooked, drain the water off and add all the other ingredients to it. Mix well.
Take one or two spoonfuls of this mixture at a time, and put it onto two sheets of filo pastry. Wrap this into a parcel. There is no need to brush the pastry with butter or oil as is traditionally done with filo pastry. The parcels will be delicious without it.
Brush each parcel with egg white to make the pastry golden brown when cooked, and sprinkle with sesame seeds.
Place on a baking tray and bake for about 20 minutes, till golden on top.
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