Ingredients
-
1
-
1
-
1
-
1
-
1
-
1
-
-
1
-
1
-
9
-
-
2
-
-
-
Directions
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!
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Steps
|
1
Done
|
Sautee Chopped Shallots & Garlic on Medium Heat in 1 Tsp Olive Oil For 2 Minutes, Stirring Frequently. |
|
2
Done
|
Add Mushrooms, Orange & Red Peppers, Shallot, Pecans and Tomatoes. Cover and Cook For 4 Minutes, Untouched. |
|
3
Done
|
Remove from Heat and Add Artichokes, Spinach, Cayenne Pepper, Black Pepper, and Salt. |
|
4
Done
|
Cut Phyllo Dough Lengthwise Into 4 Long Strips. |
|
5
Done
|
Spoon Approximately 1 Tablespoon Filling About an Inch from the End of the Phyllo Strip. |
|
6
Done
|
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
Done
|
Bake at 350 Degrees For 10 Minutes or Until Browned. |
|
8
Done
|
Chutney Sauce: |
|
9
Done
|
1 Cup Mango Chutney. |
|
10
Done
|
Cup Mayonnaise. |
|
11
Done
|
a Dash of Curry Powder. |
|
12
Done
|
3 Tbspns Plain Yogurt. |
