Monday 19 February 2018

Christmas Filo Pastry Parcels


Megan Young

You will need

2 packets frozen filo pastry

1 large sweet potato

1 large leek

1 tsp olive oil

2 cloves garlic, crushed

1 cup cooked chestnuts, roughly chopped

150g soft goat's cheese

5 sprigs fresh thyme

50g melted butter

Salt and pepper


Defrost the filo pastry. Peel the sweet potato and chop it into 2cm cubes. Boil them in a medium pot of boiling water for 15 minutes, or until just soft, then strain.

Cut the leek lengthways and rinse well under running water, making sure to get between all the layers.

Slice the leek into 1cm slices and sauté in a heavy pan with olive oil over a medium heat for five minutes. Add the crushed garlic and sauté for a further five minutes over a low heat.

Remove the pan from the heat, add the chestnuts and crumble in the goat's cheese.

Remove the thyme leaves from the stalks and add to the pan, and stir the mixture gently.

Unwrap the filo pastry and carefully lay the sheets out flat.

Using a pastry brush, brush one sheet with melted butter, then lay another sheet of the pastry directly on top. Cut into two.

Spoon three tablespoons of the filling on to each of the two pastry- sheet stacks and wrap tightly into a parcel (pictured left).

Place the parcels on a baking tray covered in greaseproof paper, which has been brushed with melted butter.

Once you have all the parcels on the baking sheet, brush the top of each with melted butter.

Back in a moderate oven (180°C) for 20-30 minutes, or until the parcels are crispy and golden brown.

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