Autumn Triangles are the New Spring Rolls (with a vegan option!) / Jesenski trokutići su nove proljetne rolice (sa veganskom opcijom!)

While thinking about what to cook the other day, I realized that I have a few sheets of phyllo pastry leftover from a different recipe. I absolutely didn’t want to throw them away, so I decided to combine other odds and ends from the fridge and make these quick snacks.

Since I had a bit of leftover pork roast, I went ahead and threw it in the filling as well. However, feel free to replace pork with any other meat, or ditch it altogether. To make vegan versions of these triangles, replace butter with coconut or sunflower seed oil and use smoked tofu or sauted mushrooms for the filling.

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INGREDIENTS:

(Yields 6 triangles / 0.53 EUR per triangle / 2.12 EUR for all)

¼ of small cabbage head (0.13 EUR)

1 large carrot (0.10 EUR)

2 spring onions (0.27 EUR)

Small piece of roasted pork (0.67 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

3 sheets of phyllo pastry (0.40 EUR)

4 tbsp butter, melted (0.53 EUR)

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METHOD:

Preheat oven to 180°C. Line baking sheet with parchment paper and set aside. Thinly slice cabbage, carrot, spring onions and pork, then toss it all together with salt and pepper. Cut the phyllo sheets in half so you end up with 6 strips. Brush each strip with melted butter, place a small amount of filling in one corner and fold the phyllo into a triangle. Repeat until all the filling and phyllo strips are used up.

Space out the triangles on prepared baking sheet and bake for 20 minutes in a middle rack, until crispy and golden. Serve hot, or at room temperature. You can also quickly reheat the triangles in a microwave on the next day, if needed.

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Dok sam se neki dan bavila mišlju što skuhati, sjetila sam se da imam par listova tijesta za savijače koji su mi ostali od nekog drugog recepta. Bilo mi ih je žao baciti, pa sam odlučila iskombinirati i druge ostatke iz frižidera i smutiti ovaj brzinski snack.

Pošto sam imala i malo svinjskog pečenja, ono je također završilo u nadjevu. Međutim, slobodno zamijenite svinjetinu nekim drugim mesom ili meso skroz izbacite. Za vegansku verziju trokutića umjesto maslaca upotrijebite kokosovo ili suncokretovo ulje, a umjesto mesa upotrijebite dimljeni tofu ili dinstane gljive.

SASTOJCI:

(Za 6 trokutića / 2,64 kn po trokutiću / 15,81 kn za sve)

¼ male glavice kupusa (1,00 kn)

1 velika mrkva (0,75 kn)

2 mlada luka (2,00 kn)

Komadić svinjskog pečenja (5,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

3 kore za savijače (3,00 kn)

4 žlice maslaca, rastopljene (4,00 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Obložite protvan za pečenje masnim papirom i stavite na stranu. Jako tanko narežite kupus, mrkvu, mladi luk i meso, pa sve skupa pomiješajte sa soli i paprom. Raspolovite kore, tako da ukupno imate 6 traka. Svaku traku premažite maslacem, u jedan kut stavite malo nadjeva i složite tijesto u trokut. Ponavljajte dok ne potrošite sav nadjev i tijesto.

Raširite trokutiće po pripremljenom protvanu i pecite 20 minuta u sredini pećnice, dok trokutići ne budu hruskavi i zlatno-žuti. Poslužite vruće ili na sobnoj temperaturi. Trokutiće možete i sljedeći dan po potrebi kratko podgrijati u mikrovalnoj.

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Autumn Triangles are the New Spring Rolls (with a vegan option!) / Jesenski trokutići su nove proljetne rolice (sa veganskom opcijom!)

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