Mixed vegetable and blue cheese parcels Recipe

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  • Vegetarian








15 min


25 min

Nutrition per portion

Calories 324 kCal 16%
Fat 17g 24%

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.

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Top Tip

Filo pastry dries out and becomes fragile very quickly. Keep your sheets covered with a damp tea towel until you use them.

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