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Filo Parcels of Jerusalem Artichokes

2 lbs Jerusalems
1 med onion
2oz. Root Ginger (peeled and grated)
2 cloves Garlic (peeled and chopped)
2 oz. Butter
1 oz. Flour
Quarter Pt. Milk
Salt and Black Pepper
1 pkt. Filo Pastry

Small Greek Yoghurt
Half teaspoon Chili Pepper
2 Tbs. Honey

Peel the Artichokes and cut into little dice. Peel and dice the onion.
Fry these together in the butter until soft.
Add in the ginger and the garlic.
Sprinkle over the flour.
Add in the milk and simmer together.
Season well.
Let this cool.

Mix the yoghurt with the honey and chili to make the sauce

When the mixture is cool, following the instructions on the Filo Packet, cut the pastry into strips and, painting with melted butter between each layer, either wrap spoonfuls of this mixture into little sausage shapes or triangles.
Paint these with melted butter and bake in a hot oven for 15mts. until brown and crisp.
Serve hot with the sauce on the side.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef