Goats’ Cheese and Cranberry Parcels
Vegetarian
Society patron, Rose Elliot, has created a stunning celebration centrepiece
that is sure to be a hit with the whole family and that vegetarians
will want to enjoy year after year.
Serves 4
Ingredients
4 sheets filo pastry, 40 x 23cm
2 x 100g cylindrical goats’ cheeses
3–4 tbsp olive oil
4 tsp cranberry sauce
Method
1 Cut each piece of filo into 4 quarters.
2 Cut the goats cheeses in
half widthways.
3 To make a parcel, put one of the pieces of filo on a
work surface and brush with olive oil.
4 Put another piece over it at
right angles to make a cross and brush
with olive oil again.
5 Lay a third piece diagonally, as if you were
making a star shape, brush with oil, then top with the final piece, diagonally,
to complete
the ‘star’, and brush with oil.
6 Place one of the pieces
of cheese, cut-side up, in the centre of the pastry and put a heaped
teaspoon of cranberry sauce on top of it.
7 Fold up the sides of the
filo and scrunch them at the top so they
hold together. Brush all over with olive oil.
8 Make three more parcels
in the same way.
9 Place all the parcels on a lightly oiled baking sheet
and bake in a preheated
oven, 200C 400F, Gas Mark 6, for 15–20 minutes, or
until crisp and lightly browned.
10 Serve at once with a leafy salad
dressed with vinaigrette.I think a chicory and watercress salad goes
well as the bitterness contrasts with the sweet cranberry sauce. Alternatively,
if you have the time to prepare them, some creamy mashed potatoes and
fine green beans go well with the parcels.
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