Crispy parcels with leek ribbons
Item 1 of 1
- makes 16
- 2 hours
Dominic Chapman solves your catering problems with these delicious pastry parcels, providing options for both meat and meat-free fillings. Serve these as a snack or canapé at a Christmas party or family gathering, and guests can opt for the pork and sage version, or go vegetarian with butternut squash and goat's cheese.
First published in 2015
Ingredients
Metric
Imperial
Pork filling
- 500g of pork mince
- 1/2 tsp dried sage
- 50g of onion, diced
- 40g of butter
- 1 pinch of salt
- 1 pinch of cayenne pepper, optional
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 dash of olive oil
- 1 pinch of salt
- 1 pinch of pepper
Parcels
- 1 leek
- 8 filo pastry sheets
- 80g of butter, melted
SAVE RECIPE
Equipment
- Pastry brush
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
- 1 red pepper
- 1 dash of olive oil
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
- 1/2 butternut squash
- 1/2 swede
- 1/2 turnip
- 2 garlic cloves
4
Melt the butter in a pan over a low-medium heat. and add the onion, crushed garlic and a pinch of cumin
- 25g of unsalted butter
- 1 onion
- 1 pinch of ground cumin
5
Once the onion begins to soften, add the butternut squash, swede and turnip and continue to sweat
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
- 2 sage leaves, chopped, or 1/2 tsp dried
9
Combine the pork mince, dried sage, sweated onion, salt and cayenne pepper (if using) in a large bowl. Mix well
- 500g of pork mince
- 5 tsp dried sage
- 1 pinch of salt
- 1 pinch of cayenne pepper, optional
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
- 80g of butter, melted
- 8 filo pastry 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
- 80g 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
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
- 1 leek
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
First published in 2015
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