Some recipes come about as a result of careful thought – a seed of an idea that grows ans morphs in the mind over time until it finally blossoms into the realised dish. Then there are recipes that come about when there’s not much left in the fridge. This recipe is the latter, but it was so delicious I just had to share it.
It’s a creamy, cheesy parcel with a crispy top and a bed of subtly flavoured veg hiding underneath with slithers of veggie bacon.
I used veggie bacon. A few walnuts would probably add great texture, too, if that’s to your taste.
Here’s what to do to make four goats cheese filo parcels, which would serve as a main at lunch or a generous starter at dinner.
Ingredients
- 4 tbsp olive oil
- 4 slices vegetarian bacon chopped into 1cm (1/2 inch) pieces
- 1 large courgette grate the courgette and excess moisture pressed out (see notes)
- 1 clove garlic minced
- 1/2 tsp smoked paprika
- 1 pinch salt and pepper
- 20 g (0.7 oz) walnut halves
- 80 g (2.8 oz) goat's cheese
- 270 g (9.5 oz) filo pastry
Equipment
Instructions
- Preheat the oven to 180C (160C fan, 350F).
- Warm 1 tbsp of oil in a frying pan on a medium heat.
- Add the bacon and fry until just cooked.
- Add the courgette, garlic, paprika, salt and pepper and fry for 4-6 minutes until soft and all the liquid has steamed away.
- Stir in the walnuts and set aside.
- Pre-rolled filo packs tend to have six rectangular sheets so open them out and then cut down the centre to create 12 square sheets.
- Place one square on a floured surface, brush with oil, then place another sheet on top at an angle, brush with oil, followed by a third sheet at another angle, then brush with oil again.
- Divide the courgette mix into four equal portions and place one portion in the middle of the pastry.
- Cut the goat’s cheese into four equal discs and place one disc on top of the courgette in the middle of the pastry.
- Pull the pastry up around the filling to the middle and squeeze to create a parcel with a flowered top.
- Brush all over with oil.
- Put on an oiled baking sheet.
- Repeat until you have four equal parcels.
- Bake for about 15 minutes until they’re a rich golden brown.
Easy, quick, but pretty impressive looking, I reckon. What do you think?
Here’s the recipe for these goats cheese filo parcels in an easy to print format.
Goats cheese filo parcels
Ingredients
- 4 tbsp olive oil
- 4 slices vegetarian bacon chopped into 1cm (1/2 inch) pieces
- 1 large courgette grate the courgette and excess moisture pressed out (see notes)
- 1 clove garlic minced
- 1/2 tsp smoked paprika
- 1 pinch salt and pepper
- 20 g (0.7 oz) walnut halves
- 80 g (2.8 oz) goat’s cheese
- 270 g (9.5 oz) filo pastry
Instructions
- Preheat the oven to 180C (160C fan, 350F).
- Warm 1 tbsp of oil in a frying pan on a medium heat.
- Add the bacon and fry until just cooked.
- Add the courgette, garlic, paprika, salt and pepper and fry for 4-6 minutes until soft and all the liquid has steamed away.
- Stir in the walnuts and set aside.
- Pre-rolled filo packs tend to have six rectangular sheets so open them out and then cut down the centre to create 12 square sheets.
- Place one square on a floured surface, brush with oil, then place another sheet on top at an angle, brush with oil, followed by a third sheet at another angle, then brush with oil again.
- Divide the courgette mix into four equal portions and place one portion in the middle of the pastry.
- Cut the goat’s cheese into four equal discs and place one disc on top of the courgette in the middle of the pastry.
- Pull the pastry up around the filling to the middle and squeeze to create a parcel with a flowered top.
- Brush all over with oil.
- Put on an oiled baking sheet.
- Repeat until you have four equal parcels.
- Bake for about 15 minutes until they’re a rich golden brown.
Notes
- Place in a teatowel, wrap, twist and squeeze until all the liquid drips out, or
- Place in a seive and press with your hand or the back of a spoon.
Nutrition
More recipes with goat’s cheese to try
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