Filo Cupcake Tarts with Quorn & Veg Filling served with Wild Rice

by Julie Gibbons on April 12, 2011

Filo Cupcake tarts with Quorn & Veg Filling served with Wild Rice

This is one time my plate was actually very pretty – but the photos didn’t turn out well at all :(

These are pretty tarts made with ready made filo pastry from the freezer, layered and squished into a muffin baking tray. You could fill them with anything – this time I chose some spicy marinaded Quorn Pieces, with some leftover veg, and served with scrumptious wild rice. Did you know wild rice isn’t really rice after all? It’s actually a wild grass. More expensive than ordinary rice, but way more bang to the nutrients buck.

serves 3

1 pack ready rolled Filo Pastry (defrost if frozen)
50ml melted butter
125g Wild Rice
1.5 litres boiled water
1 bag Quorn chicken style pieces (defrosted if frozen)
1/2 organic red pepper, finely diced
1 organic courgette (zucchini), finely diced
3 organic open cup mushrooms, finely diced
60ml Tamari
20ml olive oil (or groundnut oil)
1 tbsp chilli jam
2 tsp curry powder
1 tsp Japanese Mirin
1/2 tsp ground ginger

  1. Heat oven to 180 Celcius.
  2. Combine the Tamari, oil, spices and Mirin int a bowl and mix well. Add to the defrosted Quorn pieces and leave to marinade for about 1 hour.
  3. Put the wild rice into a large heavy bottom saucepan with 1.5 litres of boiling water, bring to the boil, simmer and cover for 45 minutes.
  4. Fry the Quorn in a non-stick pan until brown – about 8 minutes, remove to bowl.
  5. Fry the veg in the same pan until soft – about 5 minutes.
  6. Assemble 3 sheets of pastry by brushing melted butter between each sheet, fold into half, then cut down the middle into 2 pieces. Take each piece and push it into a muffin tray space which has been greased.
  7. Repeat another twice, to make 6 pastry cases.
  8. Fill each pastry case with the Quorn and veg (sprinkle with sesame seeds) and place in the oven for about 20-25 minutes.
  9. Serve the rice and tarts together.

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