Ingredients
MINI CUPS
500g filo pastry [approx 12 sheets]
340g white potatoes
130g carrots
100g red cabbage
4 kale stems
4 tablespoons vegan soft cheese
1 tablespoon jeera seeds
2 teaspoons garam masala
2 teaspoons onion powder
Sea salt
Olive oil
GARLIC BUTTER
20 sage leaves
150g salted vegan butter
4 garlic cloves
Method
1] Peel & grate carrots
2] Finely chop cabbage into shreds
3] Chop potatoes into small cubes
4] Tear kale leaves off the stem & rip into smaller shreds
5] Heat olive oil in a large frying pan, add cumin and allow to sizzle for 1 minute on low heat without burning
6] Add all veggies, garam masala & onion, stir well & sautè for 10 minutes on medium heat
7] Add 300ml water, a generous sprinkle of salt & cover with lid & leave to cook for another 15-20 minutes until veggies have softened
8] Leave curried veg aside to cool, whilst you make the garlic butter
9] Add butter, minced garlic & roughly chopped sage leaves to melt together in a small saucepan for 2-3 minutes
10] Lay 6 pastry sheets down on your chopping board, brush every other sheet with butter
11] Spread soft cheese along the longest side, closest to you
12] Load with your veg mixture, in a long line on top of the cheese
13] Tightly roll the pastry over to create a filled log
14] Cut into 1inch segments [or larger if your cupcake tins are deeper]
15] Drizzle cupcake tin bases with olive oil
16] Place pastry cups in
17] Drizzle each cup with remaining garlic butter
18] Bake for 13-15 minutes at 180c until golden