Veggie Crumble Pockets With Creamy Mango Chutney

“I made this recipe up to find something to serve at an all-vegetarian event that would satisfy people; I needed something fantastic-this is what i came up with, and it's great!”
READY IN:
35mins
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Sautee chopped shallots & garlic on medium heat in 1 tsp olive oil for 2 minutes, stirring frequently.
  2. Add mushrooms, orange & red peppers, shallot, pecans and tomatoes. Cover and cook for 4 minutes, untouched.
  3. Remove from heat and add artichokes, spinach, cayenne pepper, black pepper, and salt.
  4. Cut phyllo dough lengthwise into 4 long strips.
  5. Spoon approximately 1 tablespoon filling about an inch from the end of the phyllo strip.
  6. Fold phyllo over filling at an angle and continue folding like folding a flag until you have a triangle. Repeat with remaining phyllo and filling.
  7. Bake at 350 degrees for 10 minutes or until browned.
  8. Chutney Sauce:
  9. 1 cup Mango Chutney.
  10. ½ cup Mayonnaise.
  11. A dash of curry powder.
  12. 3 tbspns plain yogurt.

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