Vegetable Filo Triangles

This is one of my favourite ways to use freezer meals without actually eating the same meal twice.

A curry that was sitting in the freezer suddenly becomes crisp vegetable filo triangles with almost no extra effort. The filling turns soft and rich inside, the pastry becomes golden and flaky, and paired with a quick yoghurt dip, it feels like something completely different.

I think this is where meal prep becomes genuinely useful. Not just reheating the same container over and over again, but giving yourself building blocks that can turn into new meals depending on what you feel like eating.

These are especially good when you want something comforting and crispy, but still made from things you already have.

Serves

Makes around 10–12 triangles

Ingredients

2–3 cups defrosted vegetable curry

½–1 cup frozen peas

½ tsp cumin seeds, optional

Squeeze of lime

Handful fresh coriander

Spring roll pastry or filo pastry

Egg wash or milk, for brushing

Nigella seeds, cumin seeds or sesame seeds

Quick yoghurt dip:

Greek yoghurt

Squeeze of lime

Pinch of salt

Fresh herbs, chopped

Method

Add the defrosted curry to a pan over medium heat and simmer uncovered for 5–10 minutes until thickened. You want the filling to feel rich and almost mashable rather than wet.

Lightly mash some of the potatoes, then stir through the peas, lime juice and coriander. Taste and adjust seasoning if needed. Allow the filling to cool completely before assembling.

Cut the pastry into strips around 8–10cm wide. Place a spoonful of filling at one end and fold into triangles, continuing to fold over itself until sealed. Brush the edge with water if needed.

Place onto a lined tray and brush with egg wash or milk. Sprinkle with nigella seeds, cumin seeds or sesame seeds.

Bake at 200°C for 20–25 minutes, flipping halfway, until golden and crisp.

For the yoghurt dip, simply mix together yoghurt, lime, salt and herbs.

Serving Suggestions

Serve warm with the yoghurt dip and extra chilli oil if you like.

These also work well as part of a platter, packed lunch, or quick snack during the week.

A Mindful Moment

I think there is something reassuring about learning that nourishment does not always have to begin from scratch.

Sometimes it is simply about seeing what is already there differently.

A container in the freezer becomes dinner again, but not in the same form. Something practical becomes something crisp, warm and satisfying.

And maybe that is part of mindful cooking too.
Not just preparing food, but creating flexibility, ease, and a little more enjoyment within everyday life.