3 sheets of filo pastry (remove from fridge 20 mins prior to using)

1 large knob of butter, melted.


Mushroom, goats cheese & thyme for six parcels

3 mushrooms, finely chopped

2 teaspooon of dried thyme

3 tablespoons (roughly) of rindless goats cheese

Fry the mushrooms with thyme over a low heat for 2 mins before mixing in a bowl with the goats cheese.

Sesame prawn for six parcels

100g cooked, peeled prawns

1 teaspoon sesame oil

Simply blend the prawns and sesame oil in your food processor


Filo parcels

preparation 10 mins • you cook for 10 mins •

Makes 6 parcels

Watch a 30 second preview of my cook-along video below


Filo pastry looks fiddly therefore fancy looking parcels look difficult to do. The good news is that they're really simple! All you have to do is be careful and apply a little love and attention and you'll have beautiful crispy parcels that would be welcome on any Christmas platter. The cook-along video demonstrates making the parcels - prepare and use whatever filling you fancy as the process will be the same.

Lightly oiled baking tray

Knife to cut the pastry

Pastry brush


Before you start, preheat your oven to 180c. Have your filling ready in a bowl with plenty of space on your work surface. Now click here!


This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

Throughout December, the theme for my newsletters is, not surprisingly, 'Christmas'! I have 3 great recipes for you this month, from my Grand Marnier Soufflé to Baileys Biscuits. So sign up for free today to get your recipes each week, along with valuable cooking tips for the festive season.

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I've explained this the best way I can but it really is easier to watch to video to see just how easy it is!!

Take one of the filo squares and cut it into quarters. Brush one quarter all over with melted butter and lay another square on top at a 45° angle - so you have a star shape. Brush with melted butter and then add a teaspoon of your filling to the centre, as in the 1st photo on the right.

Form a ring with the thumb and forefinger of one hand (like a posh person holding a cup of tea).

With your other hand, slide the pastry off the work surface onto your thumb and forefinger ring - the filling part of the pastry should sit nicely over the ring, as in the 2nd photo on the right.

Flip the pastry over so that the filling now sits on one of your fingers, with the pastry hanging down over it, as in the 3rd photo on the right. Gently mold the pastry around the filling. Once you have it to this stage, turn it back over and you can sit it down!

Simply pinch the edges together at the neck of the parcel to finish it off. Place on a baking tray and bake for 10 mins until golden!

I hope that you enjoy them.


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