Ingredients Jump to Instructions ↓

  1. 1tbsp olive oil

  2. 1 red pepper, de-seeded and finely diced

  3. 3 sticks celery, chopped

  4. 1 clove garlic, peeled and chopped

  5. 4 spring onions, trimmed and chopped

  6. 1tsp chopped fresh thyme or 1tbsp chopped fresh parsley

  7. Salt and freshly-ground black pepper

  8. 8 sheets filo pastry

  9. 1 medium egg white, lightly beaten

  10. 60g (2oz) blue Shropshire cheese, crumbled

  11. 2 teaspoons sesame seeds

Instructions Jump to Ingredients ↑

  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.


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