Soft cheese and fruity cranberries in a deliciously light filo pastry – perfect for a quick lunch or a light supper
- 2 sheets filo pastry
- About 30g (1oz) butter, melted
- 100g packet soft goat’s cheese
- 2 level tbsp cranberry sauce
- Salad, to serve
Set the oven to gas mark 6 or 200°C.
Cut each sheet of pastry in half to give 4 rectangles. Working quickly, before the pastry dries out, brush butter over 2 sheets of pastry, then place the other 2 sheets on top, positioning them diagonally opposite the first sheet.
Halve cheese and put one half in the centre of each pastry sheet. Spoon cranberry sauce on to each cheese.
Gather up the pastry around the filling, opening out the pointed corners of the sheet.
Place the parcels on a baking sheet and brush some butter over the outside of each.
Bake the parcels for 12-15 mins, or until the pastry turns a light golden colour.
Remove parcels from the oven and serve immediately with salad.
As filo pastry dries out very quickly, keep it covered with a clean tea towel until it’s used, but leave it unrolled for the minimum amount of time.