Surprise Vegetable Parcels

  • Summer Fruit Pavlovas 
  • 4 tbsp olive oil
  • 1 small aubergine, diced
  • 1 red pepper, deseeded, sliced
  • 1 yellow pepper, deseeded, sliced
  • 1 medium courgette, diced
  • 1 garlic clove, sliced
  • Salt & freshly ground black pepper
  • 275g filo pastry sheets
  • For the Sauce
  • 15g basil
  • 10g Parmesan, grated
  • 1 tsbp pine nuts, toasted, extra to sprinkle
  • Around 75ml olive oil 


Prep time: 20 min, Cook time: 20 min, Serves: 4

1. Heat 2 tsbp of the oil in a pan and fry the aubergine and peppers for 5 minutes over a medium heat, stirring every now and then until starting to turn golden. Add the courgette and garlic and continue frying for another 5 minutes, making sure the garlic doesn't burn. Set aside to cool a little. Preheat the oven to 200 degrees/180 degrees fan oven/gas mark 6 with a baking sheet in the oven.

2. To make the pesto sauce, whiz the basil, Parmesan and pine nuts with the olive oil in a food processor. Season well. 

3. Using 3 square sheets of pastry for each parcel, brush each sheet with a little of the remaining olive oil. Lay on top of each other at an angle so the points form a star. Place a quarter of the filling in the centre, drizzle with a little pesto and scatter over a few pine nuts, then gather up all the edges, pinching tightly to seal. Repeat to make four parcels, brush with oil. 

4. Place on the preheated baking tray and bake for 15-20 minutes until golden and crisp. Serve with a mixed salad or vegetables. 

Editor’s Note: Depending on the brand of filo pastry, you may need to halve each sheet to make it square. Filo pastry dries out quite quickly, so keep the roll of unused sheets covered in a clean damp J-cloth. 

The paper-thin filo pastry that wraps around these tasty pesto and vegetable parcels is the easiest thing to work with. Even better; there's no chilling required - just use it straight out of the packet! Visiting veggies will love these savoury treats, but so will everyone else so make enough for the whole table. 

Find this recipe and more in the Ideal Home Show Cookbook.


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