These pastry parcels are a great snack to hand out at a festive party. Guests can choose between a sausage and sage filling and a veggie filling with goat's cheese. Keep the veggie and non-veggie parcels separate at all times if catering for a mix of vegetarians and meat eaters

Method
1.
For the butternut squash filling, coat the pepper with oil and roast in an oven set to 200˚C/gas mark 6, turning every 10 minutes until the skin blisters and browns
2.
Once cooked, place in a metal bowl and cover with cling film, leave to sweat
3.
Peel and roughly dice the squash, swede and turnip and crush the garlic
4.
Melt the butter in a pan over a low-medium heat. and add the onion, crushed garlic and a pinch of cumin
5.
Once the onion begins to soften, add the butternut squash, swede and turnip and continue to sweat
6.
Once the vegetables are cooked but still firm, remove from the heat and season. Pour the contents of the pan into a large bowl, mash to create a rustic filling for the parcels and leave to cool
7.
Peel and de-seed the pepper. Dice and add to the mix along with the chopped sage. Set aside while you make the pork filling
8.
For the pork filling, place a pan over a low-medium heat and melt the butter. Add the diced onions and sweat until soft but not coloured. Remove from the heat and set aside to cool
9.
Combine the pork mince, dried sage, sweated onion, salt and cayenne pepper (if using) in a large bowl. Mix well
10.
Use a pastry brush to thinly and evenly coat a sheet of filo pastry with butter. Place another directly on top and brush with butter again. Fold in half and then cut into 4 evenly-sized squares
VideoVideo: Work with filo pastry
Room for a little one
Have your little helpers brush the melted butter over each sheet of pastry before layering the sheets
11.
Repeat step 10 three more times to make 16 squares in total
12.
Arrange a heaped teaspoon of the veggie filling in the centre of the first 8 squares. Top each tablespoon of filling with a small dollop of goat's cheese
13.
Fold in 2 opposite sides of pastry to meet in the middle and seal with a little melted butter. Repeat with the other 2 sides, sealing again to form a parcel. Turn over and place on a baking tray lined with baking paper
Room for a little one
Show the kids how to fold one of the parcels before handing the reins over to them and letting them do it
14.
Continue until you have 8 veggie parcels. Repeat this process with the pork filling, ensuring you know which ones are which by using a pencil to mark the baking paper accordingly
15.
Preheat the oven to 180˚C/gas mark 4
16.
Brush the tops of each parcel with a little more melted butter and place into the oven for 20-25 minutes until golden and crispy. Remove and place on kitchen towel to absorb any fat
17.
Meanwhile, cut the leek in half lengthways, trimming the top and bottom. Remove the first 3 layers and place into boiling water for 2 minutes
18.
Drain and refresh in ice-cold water. Strain again and pat-dry with kitchen towel. Use a sharp knife to cut into 1/2cm thick ribbons
19.
Tie the leek ribbons decoratively around the parcels and serve immediately
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Ingredients

Pork filling

Butternut squash filling

  • 1 red pepper
  • 1/2 butternut squash, 2cm dice
  • 1/2 swede, 2cm dice
  • 1/2 turnip, 2cm dice
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 pinch of ground cumin
  • 2 sage leaves, chopped, or 1/2 tsp dried
  • 80g of goat's cheese
  • 25g of unsalted butter
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 dash of olive oil

Parcels

  • 1 leek
  • 8 filo pastry sheets
  • 80g of butter, melted

Equipment

  1. Pastry brush

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Nutrition (per Portion)

Calories

168
8%

Sugars

2g
2%

Fat

10g
14%

Saturates

6g
28%

Salt

243mg
4%
of an adult's guideline daily amount
These delicate and beautiful crispy canapés can be made with many fillings, but pork or butternut squash work particularly well

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