Thai Phyllo Cups with a dash of ‘sweet and sour sauce’~
My inspiration for the dish.
Nothing beats having an impromptu get together around a roaring fire this time of the year and these could be prepared in advance and frozen before the baking stage. When needed they can be popped in the oven and baked.
These tasty morsels explode with flavor and crispness when one takes that first bite.
Fresh flavours with a hint of garlic , coriander and ginger are great for winterlicious comfort!
Thank you Pick ‘n Pay for this opportunity to experiment in my kitchen…..
Makes +- 30 small ‘cups’
2 x 500g packets of Findus Wok Thai vegetables
1 roll (500g) PnP phyllo pastry
2 tablespoons PnP crushed garlic, ginger and dhania paste
PnP beef noodles
1 tablespoon sunflower oil
Juice of ½ an orange
For the sauce~
3½ tablespoon brown sugar
4 tablespoon vinegar
¾ cup of juice of the pineapple
1 tsp of orange zest
1 tablespoon of flour mixed with 4 tablespoons water
Add extra water if it’s too thick!
Adjust the flavor for salt, vinegar or sugar to suit your taste
Heat wok with 1 tablespoon sunflower oil.
Add the dhania, garlic and ginger paste
Add the Findus Frozen vegetables and flash fry for 4 minutes making sure vegetables remain crisp
Add the juice of the orange and ½ cup of chopped pineapple.
Cook the beef noodles according to instructions on packet and add these to the wok and incorporate.
Cut the sheets of the phyllo pastry into roughly 8cm x 8cm squares.
Brush the bottom layer of pastry with melted butter and line muffin tin pans with 4 phyllo squares.
Add the vegetables and close the cups. Brush the tops with a little melted butter.
Bake at 180deg C for 15 minutes until the edges are golden brown.
For the sauce~
Bring the pineapple juice, vinegar and brown sugar to a boil over high heat, stirring to dissolve the sugar. Add a few pieces of the left over pineapple and add the flour mixture, stirring to thicken quickly. Adjust the seasoning, adding salt, more sugar or vinegar to suit your taste.
Use the sauce to dip the phyllo cups in.
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