Crispy Filo Domes
These individual crispy filo domes are great for dinner parties, with their element of surprise as to what’s inside them! They look stunning surrounded with a soft green avocado and watercress dressing.
Haloumi Crispy Domes
Serves: 4
Ingredients:
8 sheets of filo
25g melted butter
Filling
50gm couscous
1 tsp vegetable bouillon
100ml boiling water
250g haloumi, in small cubes
100g cashews, roasted
1 bunch spring onions, chopped
125g button mushrooms, diced
100g fresh or frozen peas
1 tbsp olive oil
2 tbsps fresh parsley, chopped
salt and freshly ground black pepper
Method:
You will need 4 thick heat resistant small bowls or 200ml metal
pudding bowls.
Pre-heat the oven to 200C/ Gas6.
Mix the vegetable bouillon into the couscous and pour on the
boiling water. Leave for 10 minutes for the couscous to absorb the
liquid and then fluff it up with a fork.
Dry fry the haloumi cubes in a frying pan until golden on all
sides.
Roast the cashews in the oven for a couple of minutes, until pale
golden.
Fry the spring onions and mushrooms in the olive oil for a few
minutes and then add the peas and fry for one more minute.
In a bowl mix the couscous, haloumi, cashews and vegetables
together. Add the chopped parsley and season to taste.
To make the domes, cut the filo sheets in half so that you have 16
sheets, 4 for each dome Brush the bowls with melted butter, line
each bowl with one sheet of filo, brush with melted butter, then
add the remaining three sheets, one at a time, each one offset at
45°, like the points of a star, brushing with butter, before
adding the next sheet. The filo sheets should hang over the edges
sufficiently to be folded over to cover the filling. Fill the
pudding bowls with the haloumi filling, fold the filo over the
filling and brush with butter. Place the pudding bowls on a baking
sheet and bake in the pre-heated oven for 10-15 minutes, then
remove the filo domes from the bowls and put them back bottoms up
on the baking sheet, for 5 minutes, until pale golden.
Serve with avocado and watercress dressing.
Tips:
The filling makes a quick meal on its’ own, just double the
amount of couscous and liquid and heat it all up together in a wok
and serve with a green salad. This filling also goes well in beef
tomatoes, Romano peppers and gem squash.
For a vegan alternative substitute the haloumi with smoked
tofu.