Baking · Eggless · Food · Snacks · Uncategorized

Beetroot and Coconut Filo Parcels

Beetroot parcels
Beetroot and Coconut Filo Parcels by Chinskitchen

Visiting my parents is usually a treat for me, why? Well my dad being the “green fingered man” he always sends me home with a variety of fruit,veg or herbs he has grown. This time round it was big juicy beetroot and when I say big they were BIG, whilst en route home my buzzing mind started wandering into the culinary world of cooking with beetroot as the choices are endless. The first thing that came to mind were these gorgeous beetroot and coconut filo parcels which my mum made for me during my pregnancy. Satisfying your taste buds during pregnancy is so important and these did just that, the added bonus was filo pastry which is lower in syns compared to standard pastry making it slimming world friendly. When freshly baked these little parcels are crsipy and flaky on the outside with a creamy taste of nutty coconut, earthy beetroot, fiery ginger and spicy filling. They make great canapes, starters, light bites or accompaniment to a meal. Above all the rich pinky purple colour of beetroot make it appetising for kids too.


Makes approx 12 parcels.

Frylight or any spray oil
1 Packet Jus Rol filo pastry- thawed and ready to be used
250g Grated beetroot
100g Fresh ginger
150g Freshly frozen grated coconut (thawed)- readily available in Indian supermarket or store
5 Green chillies Hot
2 Tbsp Cumin Seeds
1 Medium onion finely chopped
2 Tbsp finely chopped fresh coriander
30ml Water
1.5 Tsp Oil
Lemon juice to taste
Salt to taste.


1. In a grinder mince the ginger and green chillies.
2. In a pan heat the oil, add cumin seeds once they start to crackle add the onions and saute for a minute, add the ginger and chilli and cook for a minute stirring frequently.
3. Add the grated beetroot,coconut,salt and water and cook for 4-5 minutes on low-medium heat.
4. Add the lemon juice and fresh coriander and leave aside to cool.
5. Pre heat oven to 200 degrees or 180 for fan assisted.
6. Unroll the filo pastry onto a clean worktop or chopping board, using a sharp knife cut into four equal strips.
7. Take two sheets of filo at a time, place the beetroot filling in the middle and fold. Using water, brush the sides of the filo so when folding it holds it in place. See pictures below.
8. Spray baking tray with oil, place the parcels on the tray and spray parcels with oil.
9. Bake parcels in the oven for 15-20 mins or until the pastry is golden in colour.
10. Serve parcels piping hot with a dipping sauce or on their own.

Beetroot step by step images

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