Soups and Starters Recipes - Leek and Filo Parcels Recipe

  
 

Soups and Starters Recipes - Leek and Filo Parcels Recipe

Ingredients

Serve 4-6

  • 40 g/1 1/2 oz butter

  • 500 g/1 lb leeks, thinly sliced

  • 1 garlic clove, crushed

  • 4 tablespoons crème fraiche or fromage frais, plus extra to serve

  • 1 tablespoon chopped chervil

  • freshly grated nutmeg

  • 25 g/1 oz fresh white breadcrumbs

  • 25 g/1 oz Parmesan cheese, grated

  • 8 large sheets filo pastry, thawed if frozen

  • extra virgin olive oil, for brushing

  • salt and pepper

  • chervil sprigs, to garnish

Method:

  1. Melt half the butter in a frying pan. Add the leeks and garlic and fry over a low heat for 4-5 minutes until the leeks are tender.

  2. Leave to cool slightly and then stir in the crème fraiche or fromage frais and chervil. Season to taste with nutmeg, salt and pepper.

  3. Melt the remaining butter in another pan. Add the breadcrumbs and stir-fry for 4-5 minutes until golden. Stir into the leek mixture, together with the Parmesan.

  4. Cut each sheet of pastry lengthways into 3 strips. 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).

  5. Place a heaped tablespoon of the leek mixture at one end of the filo pastry. Fold over on the diagonal and continue folding along the length of the pastry to enclose the filling.

  6. Brush with oil and transfer to an oiled baking sheet. Repeat to make 12 triangles. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20-25 minutes until golden.

  7. Serve with extra crème fraiche. Garnish with chervil.