Curried Veggie & Salmon Filo Parcels

Name: Curried Veggie & Salmon Filo Parcels with Cucumber Salad & Herby Garlic Dip
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Garlic Dip; 1 sachet Vegetable Stock Powder; 2 Red Onion; 1 packet Filo Pastry; 1 tin Sweetcorn; 1 sachet Coriander; 1 packet Parsley; 1 Cucumber; 1 sachet Curry Powder; 1 packet Mixed Salad Leaves; 1 Carrot; 2 Garlic; 1 packet Onion Chutney; 2 Potato; 280 g Salmon; 1 drizzle olive oil; 1 tbs brown sugar; 1 drizzle white wine vinegar

with Cucumber Salad & Herby Garlic Dip

Recipe Development TeamUpdated on August 18, 2026

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Calories

:

1060 kcal

Protein

:

42.3g protein

Total

:

45 minutes

Difficulty

:

Easy

Plant Based

Allergens:

Gluten
Wheat
Sulphites
Fish
Eggs
Fish
Milk
Almond
Wheat
Gluten
Soy
Sesame
May contain traces of allergens

These crispy parcels are like your own personal handheld pie! Flaky filo has been wrapped around a flavour-packed filling of hearty veggies with pops of sweetcorn for ultimate satisfaction. Served with a refreshing cucumber salad, herb-garlic dip and onion chutney, this combo might be our new favourite!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Garlic Dip

(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame)

1 sachet

Vegetable Stock Powder

2

Red Onion

1 packet

Filo Pastry

(Contains: Gluten, Wheat)

1 tin

Sweetcorn

1 sachet

Coriander

1 packet

Parsley

1

Cucumber

1 sachet

Curry Powder

1 packet

Mixed Salad Leaves

1

Carrot

2

Garlic

1 packet

Onion Chutney

(Contains: Sulphites)

2

Potato

280 g

Salmon

(Contains: Fish)

Not included in your delivery

1 drizzle

olive oil

1 tbs

brown sugar

1 drizzle

white wine vinegar

Nutrition

Calories1060 kcal

Energy (kJ)4440 kJ

Fat51.9 g

of which saturates10.5 g

Carbohydrate97.7 g

of which sugars24.7 g

Dietary Fibre13.4 g

Protein42.3 g

Cholesterol1.1 mg

Sodium1020 mg

Potassium915 mg

Calcium19.5 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Medium Saucepan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. Cut potato into large chunks. Cut carrot into bite-sized chunks. • Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook veggies in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.

2

• Meanwhile, finely chop onion and garlic. Roughly chop coriander. Drain sweetcorn.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and corn until tender, 3-5 minutes. • Add garlic and curry powder and cook, stirring, until fragrant, 1 minute. • Add vegetable stock powder and the brown sugar and stir to combine, then remove from heat. • Add cooked veggies and coriander. Stir to combine, then lightly crush mixture with a fork. Season to taste.

4

• Lay a filo pastry sheet on a dry surface and fold in half. • Spoon veggie mixture and salmon in the centre of filo sheet. Fold sides over and roll into a parcel. • Place on a lined oven tray. Repeat with remaining filo sheets and veggie mixture and salmon. • Brush parcels with olive oil and bake until golden, 15-20 minutes.

5

• Meanwhile, slice cucumber into half-moons. Finely chop mint. • When parcels have 5 minutes remaining, combine garlic dip and mint in a small bowl. Season to taste. • In a medium bowl, combine mixed salad leaves, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.