Recipes

Maple, Date & Pecan Parcels

Makes 8

Easy – just remember to defrost filo pastry in plenty of time before you need it – check the packet instructions the night before.

8 sheets of filo pastry (make sure sheets are no bigger than 30cm x 20cm (12” x 8”)
1 tsp mixed spice
4 tbsp icing sugar
100g/3½ oz pecans, chopped, divided into 8 piles
100g/3½ oz dates, chopped, divided into 8 piles
4 tbsp maple syrup
85g/3oz/5½ tbsp vegan margarine, melted

1. If the filo pastry is frozen allow it to defrost thoroughly before starting.
2. Preheat the oven to 400ºF/200ºC/Gas Mark 6.
3. Stir the mixed spice into the icing sugar.
4. Carefully separate one sheet of filo pastry and lay flat on to a work surface. Brush with melted margarine.
5. Sprinkle ½ tsp of the sugar mixture over half of the pastry lengthways.
6. Sprinkle an eighth of the pecans of top of the sugar.
7. Fold the plain side of the pastry over the side with the filling on and press around the edges.
8. Place an eighth of the dates on top and drizzle with ½ tsp of maple syrup.
9. Fold the bottom left corner up to the opposite edge to form a triangle. Then keep folding the triangle over and over down the pastry until you reach the end of the pastry.
10. Repeat steps 4 to 9 until you have 8 parcels.
11. Place the parcels onto a greased baking tray and brush the top with melted margarine.
12. Cook on the top shelf of the oven for 10 minutes or until golden brown.

Options: other combinations of fruit and nut which work well are cherry and walnut or almond and apricot.

Taken from Martin Shaw Cooks Veggie - available from VVF, £1.00 (plus 50p p&p) or online http://www.viva.org.uk/guides/martinguide.htm#maple

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