Leek and Filo Parcels Recipes

Ingredients :

40g butter

500g leeks, thinly sliced

1 garlic clove, crushed

4 tbsp crème fraiche, extra to serve

1 tbsp chopped chervil

freshly grated nutmeg

25g fresh white breadcrumbs

25g Parmesan cheese, grated

8 large sheets filo pastry, thawed if frozen

extra virgin olive oil, for brushing

salt and pepper

chervil sprigs, to garnish

1. Melt half the butter in frying pan, add the leeks and garlic and fry over low heat for 4-5 minutes until leeks are tender.
2. Leave to cool slightly and stir in crème fraiche and chervil.
3. Season to taste with nutmeg, salt and pepper.
4. Melt the remaining butter in another pan, add breadcrumbs and stir fry 4-5 minutes until golden.
5. Stir into the leek mixture, together with the Parmesan.
6. Cut each sheet of pastry lengthways into 3 strips.
7. Brush one strip with oil. place a second on top and brush again (keep the remaining sheets covered with a damp tea towel as you work, to prevent the pastry from drying out).
8. Place a heaped tbsp of the leek mixture at one end of the filo pastry.
9. Fold over on the diagonal and continue folding along the length of the pastry to enclose the filling.
10. Brush with oil and transfer to an oiled baking sheet, repeat to make 12 triangles.
11. Bake in oven, 400F, gas mark 6, 20-25 minutes until golden.
12. Serve with extra crème fraiche, garnish with chervil.

Serves 5

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