• Cheese, potato and herb filo parcels
  • 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

Recipe

• Preheat the oven to 180°C and line a baking tray with baking paper.
• In a bowl, whisk together the thickened cream and egg, then set aside.
• Chop or grate the cheese, then mix well with potato, garlic and herbs. Season, then fold in the egg mixture. Set aside.
• 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.
• 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.