Fancy vegetarian envelopes

Went ok with spicy Barszcz Czerwony. Must be careful to make these as small as possible, as they are eaten ‘in hand’, and tend to be very fragile (the pastry may try to fall off..). But they are tasty, good for a vegetarian impression of regular krokiety or paszteciki.

All steps preceding the final bake can be done one day ahead.

Makes 8.

• 1 cup 1/2-inch cubes peeled turnips (about 1/2 pound)
• 4 tablespoons plus 1/2 cup olive oil
• 1 cup 1/2-inch cubes peeled butternut squash
• 1 cup 1/2-inch cubes peeled red-skinned sweet potatoes (yams)
• 1 tablespoon finely chopped garlic
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 1 large onions, chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon pure maple syrup
• 1/4 teaspoon ground ginger
• 1/2 cup (1 stick) butter, melted
• 8 (or more, just in case) sheets fresh phyllo pastry or frozen, thawed

1. Preheat oven to 350°F.
2. Toss turnips with 2 tablespoons oil on large baking sheet to coat well.
3. Bake 10 minutes.
4. Add squash, sweet potatoes, garlic and thyme to turnips and toss to coat with oil.
5. Season mixture with salt and pepper.
6. Bake until vegetables are tender, turning occasionally with large spatula, about 25 minutes.
7. Transfer vegetables to medium bowl.

1. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
2. Add onions.
3. Cover pan and cook until onions are golden brown, stirring often, about 15 minutes.
4. Add onions to vegetables.
5. Mix in parsley, maple syrup and ginger.
6. Season to taste with salt and pepper.
7. Cool completely.
8. Stir 1/2 cup oil and butter in small bowl to blend.
9. Lightly brush 2 heavy large baking sheets with oil mixture.
10. Place 1 phyllo sheet on work surface with 1 short end at bottom (keep remaining phyllo covered with plastic wrap and damp kitchen towel).
11. Lightly brush phyllo sheet with oil mixture; place generous 1/3 cup filling 1 inch from bottom in middle of sheet.
12. Fold right long side over filling, then fold left long side over, forming rectangle about 4 inches wide by 18 inches long.
13. Brush lightly with oil mixture.
14. Using spatula as aid, lift section with filling and fold over snugly so that filling section lies atop next 4 inches of pastry strip.
15. Brush lightly with oil mixture.
16. Continue to fold filling section over until end of phyllo strip is reached, forming 4- to 5-inch square envelope.
17. Brush lightly with oil mixture.
18. Repeat with remaining phyllo sheets and filling, forming 12 envelopes.
19. Arrange 6 envelopes on each prepared baking sheet.
20. Cover tightly and chill.

When ready for the final bake

1. Preheat oven to 425°F.
2. Bake envelopes uncovered until golden crisp, about 20 minutes.
3. Transfer to platter.
4. Let them rest a bit before serving, tend to be VERY HOT inside..