Peanut and vegetable parcels

October 13, 2013 (Last Updated: February 25, 2019)

Peanut and vegetable parcels

Serves: 8
Cooking Time: 45 mins


  • 30ml (2 tbsp) olive or avocado oil
  • 1 small onion, diced
  • corn kernels from 1 mealie
  • 2 carrots, peeled and grated
  • 4 baby marrows, diced
  • 5ml (1 tsp) ground coriander
  • 5ml (1 tsp) ground cumin
  • 2,5ml (½ tsp) turmeric
  • 2,5ml (½ tsp) ground cardamom
  • 1 red chilli, finely chopped
  • Maldon Sea Salt and freshly ground black pepper, to taste
  • 100g unsalted peanuts + extra, to serve
  • 8 sheets filo pastry
  • 100g butter, melted
  • 2 roasted red peppers + extra, to serve
  • lime wedges, to serve
  • julienned spring onions, to serve



Preheat the oven to 180°C.


Heat the oil in a large non-stick frying pan over medium heat. Add the onion and fry until golden. Add the corn, carrots and baby marrows, and fry for 2 minutes.


Add the spices and season well. Fry for a further 5 minutes.


Add the peanuts and set aside to cool.


When the mixture has cooled, cut the filo pastry sheets into 4 squares, brush with melted butter and add 10ml (2 tsp) of mixture to each square.


Gather the pastry edges together and gently twist to enclose the filling. Place on a baking tray lined with baking paper, brush with remaining butter and bake in the preheated oven until golden, about 10 minutes.


For the red pepper sauce, place the peppers in a blender and blitz to form a smooth paste.


Serve the peanut and vegetable parcels with the sauce, lime wedges, spring onions, extra peanuts and roasted peppers on the side.


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