Cheese, potato and herb filo parcels

Even the fussiest of eaters will enjoy these Cheese, potato and herb filo parcels.

delicious.

Photography by Ian Wallace

• Ingredients

• 2 tbs thickened cream
• 1 egg
• 150g cheese (such as leftover brie or cheddar)
• 400g cold leftover boiled or roasted potato, roughly mashed
• 1 garlic clove, finely chopped
• 2 tbs finely chopped dill
• 1 cup flat-leaf parsley, finely chopped
• 12 fresh filo pastry sheets (see note)
• 80g unsalted butter, melted
• 1 tsp paprika
• Mixed green salad, to serve

1. Step 1
   Preheat the oven to 180°C and line a baking tray with baking paper.
2. Step 2
   In a bowl, whisk together the thickened cream and egg, then set aside.
3. Step 3
   Chop or grate the cheese, then mix well with potato, garlic and herbs. Season, then fold in the egg mixture. Set aside.
4. Step 4
   Brush 1 filo sheet with butter. Lay a second sheet on top, brush with butter, then top with a third filo sheet. (Keep remaining filo covered with a damp tea towel while you work.) Halve the filo stack lengthways. Place 2 heaped tablespoons potato mixture along the shorter edge. Fold in sides, then roll up into a spring roll shape. Repeat with remaining filo pastry and potato to make 8 parcels.
5. Step 5
   Place the parcels on the lined tray, seam-side down. Brush with remaining butter and sprinkle with paprika. Bake for 20-25 minutes until golden and warmed through. Cool for 5 minutes, then serve with a mixed green salad.
   delicious. - December 2010 , Page 210
   Recipe by Jessica Brook & Phoebe Wood
   taste.com.au