Tomato Chutney
If you've got a bumper crop of tomatoes, get busy making this tomato chutney - it is easier than you may think.
Filo (Phyllo) Turon
A loved Filipino snack and street food commonly made with spring roll wrappers and deep fried. This version of a Turon uses filo (or phyllo) pastry making a light, crispy and delicious snack!
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 4 sheets filo pastry, cut in half so you get pieces close to A4 paper size
- 30g butter, melted
- 1 large banana, cut into thirds then rectangular batons
- 2-3 jackfruit pieces, thinly sliced (optional)
- 3 tablespoons dark or light brown sugar
Method
- Prepare all the ingredients so they are laid out in front of you. It may also help speed things up by portioning the bananas and jackfruit (if using) into 8 equal portions, or as many portions you are making depending on the amount of filo pastry sheets you have.
- Line a tray with baking paper or a baking mat.
- Heat oven to 210C (bake) or 190C (fan bake).
- Note: it is easier to fold the turon with the short end of the filo pastry always closest to you.
- Take one sheet of filo pastry and lightly brush the bottom half with butter, fold the top half down. Remembering to keep the short end close to you, brush this layer, particularly the edges with butter.
- Place the banana and jackfruit towards the bottom third of the pastry, scatter 1 packed teaspoon of sugar. Fold pastry over the filling, fold in the sides, brush dry edges with butter and continue rolling to resemble a spring roll. Place on the prepared tray.
- Continue until you have used up all the ingredients, if you have any remaining butter brush the outsides of the turon before baking.
- Bake for 15 minutes, then turn heat down to 180C (bake) or 160C (fan) and continue baking for another 10 minutes or until golden brown. Turning the tray if needed.
- Leave to cool slightly before transferring onto a tray or serving platter.