These pastry parcels will smell delicious when they come out of the oven, and combine the tangy taste of fresh vegetables with creamy blue cheese
- 1tbsp olive oil
- 1 red pepper, de-seeded and finely diced
- 3 sticks celery, chopped
- 1 clove garlic, peeled and chopped
- 4 spring onions, trimmed and chopped
- 1tsp chopped fresh thyme or 1tbsp chopped fresh parsley
- Salt and freshly-ground black pepper
- 8 sheets filo pastry
- 1 medium egg white, lightly beaten
- 60g (2oz) blue Shropshire cheese, crumbled
- 2 teaspoons sesame seeds
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.
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.
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.
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.
Serve the pastries with salad and new potatoes.
Filo pastry dries out and becomes fragile very quickly. Keep your sheets covered with a damp tea towel until you use them.