Leeks & Filo Parcels
Serves 4-6
Preparation time: 15 minutes
Cooking time: 30-35 minutes
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40 g butter or vegetarian margarine
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500 g (1 lb) leeks, thinly sliced
-
1 garlic clove, crushed
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4 tablespoons creme fraiche or fromage
frais, plus extra to serve
-
1 tablespoon chopped chervil
-
freshly grated nutmeg
-
25 g (1 oz) fresh white breadcrumbs
-
25 g (1 oz) vegetarian Parmesan cheese,
grated
-
8 large sheets filo pastry, thawed if
frozen
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extra virgin olive oil, for brushing salt
and pepper
To Garnish:
-
Melt half the butter or margarine in a
frying pan and gently fry the leeks and garlic for 4-5 minutes until
the leeks are tender. Leave to cool slightly, then stir in the creme
fraiche or fromage frais, chervil and nutmeg and season with salt and
pepper.
-
Melt the remaining butter or margarine in
another pan, add the breadcrumbs and stir-fry for 4-5 minutes until
golden. Stir into the leek mixture with the Parmesan.
-
Cut each sheet of pastry length- J ways
into 3 strips. Brush 1 strip with oil, place a second on top and brush
again (keep the remaining sheets covered with a clamp tea towel to
prevent the pastry from drying out). Place a heaped tablespoon of the
leek mixture at one end of the filo pastry. Fold over on the diagonal
and continue folding along the length of the pastry to enclose the
filling. Brush with oil and transfer to an oiled baking sheet. Repeat
to make 12 triangles.
-
Bake in a preheated oven, 200C (400F) Gas
Mark 6, for 20-25 minutes until golden. Serve with extra creme fraiche
and garnish with chervil.
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