The most delicious crispy little spring parcels. Enjoy as a snack/ canape with drinks or serve with a green salad to make a meal of it.
Ingredients
Makes 6 parcels
6 sheets of filo pastry
6 asparagus spears, woody ends trimmed
1 tbsp chopped mint, plus a few leaves to garnish
3 tbsp crumbled feta
Honey
1 tbsp black sesame seeds
2 tbsp melted butter
Recipe
1. Brush a sheet of filo with melted butter, top with another sheet, brush this again with butter and cut in half across the width (keep the rest of the filo covered with a damp cloth so it does not dry out
2. Top the bottom half of the filo with feta, mint and a piece of asparagus. Roll this up into a tight parcels, brush with butter and scatter over some sesame seeds
3. Bake on a lined tray in a preheated oven at 175c until golden brown. Drizzle all over with honey, top with mint leaves and allow to cool slightly before eating
RECENT RECIPES
Pumpkin & sage pasta
The most magnificent creamy bowl of creamy pumpkin pasta with crispy sage leaves. Guaranteed to see you through some chilly evenings.
Seasonal spotlight: fennel
Fennel is undoubtedly one of my favourite ingredients. It is such a chameleon, changing flavour so much between raw and cooked. I love it in all its guises. Gently caramelised, diced and used in the base of recipes, finely sliced and tossed raw into salads. Here are some of my favourite ways to eat it.…
Fennel, freekeh and lemon
A really nourishing plate of food. There’s so much depth of flavour in the grains. Anisey fennel and a marmeladey bitterness from the whole diced lemon.
Leave a Reply