The flavours of smoky ham, mushrooms and zucchini work well with wild rice in the filling for these filo pastries. The ideal accompaniment is a simple side salad.
For SPICY CHORIZO, RICE AND OLIVE PARCELS,
• Cook 100 g (½ cup) white long-grain rice in a covered pan with 6 sliced dry-packed, sun-dried tomatoes and 250 ml (1 cup) chicken stock for 10–15 minutes or until the rice is tender and the stock has been absorbed.
• Heat 1 tablespoon oil in a pan. Add 100 g chorizo or other spicy smoked sausage, chopped, 1 finely sliced red onion and 1 diced red capsicum; cover and cook for 6–8 minutes or until onion is tender.
• Stir in the rice mixture with 45 g (¼ cup) sliced black olives, about 200 g (1 cup) tinned sweetcorn kernels, drained and 20 roughly torn fresh basil leaves. Season with salt and black pepper to taste.
• Use to fill filo pastries. Scatter sesame seeds on the top; bake as directed in the main recipe.