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Filo parcels with veggies and harissa

Harissa

1 red pepper
1 red chilli
1 teaspoon cumin
1 teaspoon ground coriander
1 clove garlic, crushed
2 tablespoons olive oil
1 tablespoon red wine or sherry vinegar

If you have gas cook the peppers and chilis directly on the heat, turning with tongs, until they are scorched. Place in a bowl and cover with cling. Alternatively brush with a little oil and cook in a hot oven until blistered – the chilli will take a shorter time. Peel, deseed and chop the peppers.
Cook the garlic in the oil until golden and add the spices. Add immediately to the peppers with the vinegar and blend. Season with salt to taste.

8 sheets filo pastry
50g melted butter
2 medium potatoes, peeled diced and boiled
1 aubergine
2 onions
Few sprigs thyme
3 tablespoons olive oil
Handful chopped parsley
150g mushrooms, sliced

Peel and halve the onions and place on tin foil. Drizzle over half a tablespoon of oil, season and add thyme. Wrap into a parcel and roast in a 180oc oven for about 30 minutes or until soft and golden.
Chop and add to the potatoes.
Slice the aubergines into ½ cm rings and brush with oil.
Cook on a scorching hot grill pan or bbq until marked and cooked through. Season with salt, chop and add to the potato mixture.
Heat remaining oil until hot and add the mushrooms – cook until golden and add to the potato mixture with a couple of teaspoons of the harissa and the parsley. Check the seasoning.

Take half a sheet of filo, cover the remaining with a teatowel to stop it drying out, and brush with butter. Cover with another sheet and brush again. Spoon the mixture into the middle of the sheet in a tube with it pointing to either corner. Fold the ends over and brush with butter and then roll into a parcel. Place on a lightly oiled baking tray and brush the top with butter. Repeat with remaining filo and filling.

Bake in a 200oc oven for 15-20 minutes or until golden and crisp.

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