Crisp, flavourful and satisfying. These olive and sun-dried tomato filo pastry parcels are easy to make, fun for kids to help with and utterly delicious.
I created them as part of a new series of food on the go. Here's how to make them.
Ingredients
- 150 g (5.29 oz) sundried tomatoes finely chopped
- 250 g (8.82 oz) ricotta cheese vegetarian if required
- 50 g (1.76 oz) Parmesan or vegetarian hard cheese alternative
- 30 g (1.06 oz) black olives chopped
- 7 g (0.25 oz) fresh basil de-stalked and chopped
- pinch freshly ground black pepper
- 135 g (4.76 oz) filo (phyllo) pastry (half a standard UK pack)
Equipment
Instructions
Preheat the oven to 200C (180C fan).
To make the filling, place the ricotta, sun-dried tomatoes, parmesan, olives, basil and a pinch of pepper in a bowl.
Mix well. Place in the fridge to chill.
Cut the filo pastry into 4cm wide strips. Filo dries out incredibly quickly, so keep the pastry under a damp tea-towel until you're ready to use each strip.
Fold the end of the strip upwards as pictured, so that the pointed corner meets the edge of the strip and a triangle shape is formed.
Fold the triangle over and up to meet the opposite edge.
Open out the little pocket you have created and gently fill with your ricotta mix.
Fold the triangle upwards again, continuing until you reach the end of the strip.
You can use a little milk to help the pastry seal on the last couple of turns, if needed. Repeat until you've used up all of the filling. You should get 15-20 parcels, depending on size.
Brush each of your parcels with oil on all sides and place on a non-stick baking sheet.
Bake for 10-12 minutes until golden.
Enjoy hot or cold! They're wonderful with salad, or as a warm side dish at dinner, or packed cold into lunchboxes and picnic hampers.
Print these olive parcels for later
Olive and Sun-Dried Tomato Filo Pastry Parcels Recipe
Ingredients
- 150 g (5.29 oz) sundried tomatoes finely chopped
- 250 g (8.82 oz) ricotta cheese vegetarian if required
- 50 g (1.76 oz) Parmesan or vegetarian hard cheese alternative
- 30 g (1.06 oz) black olives chopped
- 7 g (0.25 oz) fresh basil de-stalked and chopped
- pinch freshly ground black pepper
- 135 g (4.76 oz) filo (phyllo) pastry (half a standard UK pack)
Instructions
- Preheat the oven to 200C (180C fan).
- To make the filling, place the ricotta, sun-dried tomatoes, parmesan, olives, basil and a pinch of pepper in a bowl.
- Mix well. Place in the fridge to chill.
- Cut the filo pastry into 4cm wide strips. Filo dries out incredibly quickly, so keep the pastry under a damp tea-towel until you're ready to use each strip.
- Fold the end of the strip upwards as pictured, so that the pointed corner meets the edge of the strip and a triangle shape is formed.
- Fold the triangle over and up to meet the opposite edge.
- Open out the little pocket you have created and gently fill with your ricotta mix.
- Fold the triangle upwards again, continuing until you reach the end of the strip.
- You can use a little milk to help the pastry seal on the last couple of turns, if needed. Repeat until you've used up all of the filling. You should get 15-20 parcels, depending on size.
- Brush each of your parcels with oil on all sides and place on a non-stick baking sheet.
- Bake for 10-12 minutes until golden.
- Enjoy hot or cold! They're wonderful with salad, or as a warm side dish at dinner, or packed cold into lunchboxes and picnic hampers.
Video
Nutrition
Will you be trying these olive and sun-dried tomato filo parcels at home?
Pin these ricotta, olive and sun-dried tomato filo parcels
More ideas for food on the go
For more ideas for food on the go, why not take a look at my lunches and quick-cook meals section? Here are some ideas to get you started.
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