mary berry filo parcels

mary berry filo parcels

mary berry filo parcels

Mary Berry, the doyenne of British baking, is renowned for her approachable yet elegant recipes. Her filo parcels are a testament to this philosophy, offering a delightful combination of crisp pastry and flavorful fillings. They’re perfect for a light lunch, a satisfying appetizer, or even an impressive party finger food.

Ingredients (makes 12 parcels):

For the Pastry:

  • 4 sheets filo pastry (approximately 38cm x 26cm each)
  • 50g unsalted butter, melted

Choose your filling (select one):

  • Sausage & Spinach:
    • 1 tbsp olive oil
    • 1 leek, thinly sliced
    • 150g sausage meat
    • 100g fresh spinach, wilted and roughly chopped
    • Salt and freshly ground black pepper
  • Hoisin Duck:
    • 1 duck breast, skinless
    • A drizzle of vegetable oil
    • 8 tbsp hoisin sauce
    • 1/4 cucumber, deseeded and finely diced
    • 1 bunch spring onions, finely chopped

Optional Extras (any combination):

  • Grated cheese (cheddar, parmesan, goat cheese)
  • Chopped nuts (walnuts, pecans)
  • Caramelized onions
  • Diced cooked vegetables (broccoli, peppers)

Instructions for Mary Berry’s Filo Parcels:

  1. Preheat your oven to 200°C (180°C fan/400°F/Gas 6). Line a baking sheet with parchment paper.

  2. Prepare your chosen filling:

    • Sausage & Spinach: Heat olive oil in a pan, fry the leek until softened. Add sausage meat and cook until browned. Stir in spinach, season with salt and pepper.
    • Hoisin Duck: Season the duck breast and cook in a pan with vegetable oil until golden brown. Shred the cooked duck. In a bowl, combine hoisin sauce, cucumber, and spring onions.
  3. Assemble the parcels:

    • Melt the butter and keep it warm. Working quickly (filo pastry dries out fast!), lay out a sheet of filo on a clean work surface. Brush generously with melted butter. Repeat with another sheet of filo, placing it at a 45-degree angle to the first sheet.
    • Spoon a generous dollop of your chosen filling in the center of the layered filo.
    • Folding: Here comes the magic! Fold the bottom long edge of the filo over the filling. Fold in the sides tightly to enclose the filling. Continue rolling the filo diagonally, like a cigar, until you reach the end. Brush the top with melted butter and place seam-side down on the prepared baking sheet. Repeat with remaining filo sheets and filling.
  4. Bake for 20-25 minutes, or until golden brown and crisp.

  5. Serve hot or warm. Enjoy on their own or with a dollop of chutney, yogurt dip, or your favorite sauce.

Tips from a Baking Pro:

  • Keep the filo covered with a damp tea towel while working to prevent it from drying out.
  • Brush each layer of filo generously with melted butter. This ensures maximum flakiness.
  • Don’t overfill your parcels. This can make them burst during baking.
  • Feel free to experiment with different fillings! Leftover roasted vegetables, crumbled feta cheese with sun-dried tomatoes, or even sweet fillings like apple and cinnamon are all delicious options.

Benefits of Filo Parcels:

  • Easy to customize: With various filling options, you can cater to dietary preferences and taste buds.
  • Light and satisfying: Filo pastry provides a satisfying crunch without feeling heavy.
  • Make-ahead friendly: You can prepare the parcels ahead of time and bake them just before serving, making them perfect for parties.


Mary Berry’s filo parcels are a delightful and versatile dish that’s sure to impress. With their simple ingredients and elegant presentation, they’re a perfect addition to any menu. So, fire up your oven and embrace the delightful flakiness of filo!


  • Can I use store-bought filo pastry? Absolutely! Look for filo pastry sheets in the refrigerated section of most supermarkets.
  • What if my filo tears? Don’t worry! Filo can be delicate. Just patch any tears with a small piece of buttered filo.
  • How can I reheat leftover parcels? You can reheat them in a preheated oven at 180°C (160°C fan/350°F/Gas 4) for a few minutes until warmed through

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