Mixed vegetable and blue cheese parcels recipe

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Enjoy the tangy taste of fresh vegetables and creamy blue cheese with these delicious pastry parcels.

  • Vegetarian
  • healthy
Serves2
SkillMedium
Preparation Time15 mins
Cooking Time25 mins
Total Time40 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories324 Kcal16%
Fat17 g24%

These pastry parcels will smell delicious when they come out of the oven, and combine the tangy taste of fresh vegetables with creamy blue cheese

Ingredients

  • 1tbsp olive oil
  • 1 red pepper, de-seeded and finely diced
  • 3 sticks celery, chopped
  • 1 clove garlic, peeled and chopped
  • 4 spring onions, trimmed and chopped
  • 1tsp chopped fresh thyme or 1tbsp chopped fresh parsley
  • Salt and freshly-ground black pepper
  • 8 sheets filo pastry
  • 1 medium egg white, lightly beaten
  • 60g (2oz) blue Shropshire cheese, crumbled
  • 2 teaspoons sesame seeds

WEIGHT CONVERTER

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to
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Method

  1. Heat a non-stick frying-pan, add the oil, pepper, celery and garlic, and cook for 3-4 minutes until lightly coloured. Stir in the spring onion, herbs and seasoning. Set aside to cool.
  2. Set the oven to 200°C (400°C, gas mark 6). Brush one sheet of pastry with a little egg white. Lay a second sheet at right angles over the first, brush with egg white. Repeat with another two sheets at right angles.
  3. Spoon half the vegetables into the centre of the pastry and top with half the crumbled cheese. Gather up the ends of the pastry to form a parcel and press tightly together in the middle with your fingertips to seal. Arrange the top so the pastry is not too thick.
  4. Place the parcel on a baking sheet. Brush with egg white and sprinkle with sesame seeds. Make another parcel. Bake in oven for about 20 minutes until golden.
  5. Serve the pastries with salad and new potatoes.
Top Tip for making Mixed vegetable and blue cheese parcels

Filo pastry dries out and becomes fragile very quickly. Keep your sheets covered with a damp tea towel until you use them.

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