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.

Conclusion:

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!

FAQs:

• 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