BRIE & CRANBERRY FILO PARCELS
Make these moreish brie and cranberry filo parcels to serve as canapés at a Christmas party. (Be sure to choose vegetarian brie for veggie guests)
Provided by Sophie Godwin - Cookery writer
Categories Canapes
Time 45m
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Unravel a sheet of filo pastry onto a chopping board, covering the rest of the filo with a damp tea towel so it doesn't dry out. Brush the filo sheet liberally with some of the melted butter, then cut into three strips lengthways.
- Spoon ½ tsp cranberry sauce over the top right-hand corner of each pastry strip and place a piece of brie on top. Fold the pastry over the filling to create a triangle, then continue to fold the pastry over itself down the length of the strip. Brush with more butter to seal, then sprinkle over the poppy seeds and place on the lined baking tray. Repeat with the remaining ingredients. The parcels can be covered and chilled in the fridge for up to a day or frozen for up to three months.
- Bake for 15-20 mins (or 20-25 mins from frozen) until deep golden brown. Leave to stand for 5 mins before serving with some extra cranberry sauce.
Nutrition Facts : Calories 78 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CHRISTMAS FILO MINCE PIES
Mince pies are a must at Christmas, and you can't go wrong with these filo versions laced with zesty orange and a splash of warming brandy
Provided by Katie Hiscock
Categories Dessert, Snack
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. First, make the mincemeat. Tip all of the ingredients into a large saucepan and cook over a low-medium heat for 10 mins, stirring frequently until sticky and combined. Remove from the heat and set aside.
- Lightly brush the holes of a 12-hole muffin tin with melted butter. Cut the filo sheets into quarters to make small squares, then use one square each to line the holes. Brush with more butter, then top with a second filo square, turning it to form a cross shape. Fill each pastry case with a heaped tablespoon of mincemeat, then loosely fold the overhanging filo towards the middles.
- Shred any leftover filo into small, thin strips and top each pie with filo nests. Brush the exposed pastry with melted butter, then bake for 25 mins until golden brown. Leave to cool completely in the tin, then dust with icing sugar before serving.
Nutrition Facts : Calories 232 calories, Fat 7.6 grams fat, SaturatedFat 4.4 grams saturated fat, Carbohydrate 36.8 grams carbohydrates, Sugar 30 grams sugar, Fiber 1.7 grams fiber, Protein 1.8 grams protein, Sodium 0.2 milligram of sodium
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