If like me you LOVE fried pastry then these should be just your bag!
Crisp filo pastry filled with feta, halloumi and herbs, perfect for a light summer lunch with a fresh crisp salad, or just for picking up and snaffling as you wander round the house, great for picnics too, when we're all allowed out again :) .
You can be free and easy with whatever you add to them too, with some additions I love at the end of the post!
Makes approx 15 parcels
200g feta cheese crumbled
100g fine grated halloumi
2 spring onions finely chopped
1 egg yolk
1 tablespoon dried mint
Handful of fresh parsley leaves, chopped
Zest 1 lemon
Pepper to taste
250g (approx 1 packet or 10 sheets) of filo pastry
Sunflower oil to fry
sesame seeds/black onion seeds/Nigella seeds (optional)
1. Combine all the filling ingredients and mix well along with some fresh ground pepper to your personal taste.
2. Place 1 sheet of filo pastry on a flat surface and brush with melted butter or water. Top with a second pastry sheet to make 2 layers. Cut lengthwise into 3 strips. Cover the remaining pastry with a damp tea towel until needed. This will prevent it from drying out.
3. Put a little filling, approx 1 tablespoons worth, in the bottom corner. Then keep turning to make triangles. Make sure to seal with a little water, or the filling will escape when you cook them!
* See image to the right for how to make the parcels *
4. Deep fry for 3 -4mins each in the hot oil till crispy and drain onto a paper towel
5. If using sprinkle on your seeds of choice, wait till they cool slightly and enjoy.
Dont want to fry them - simpley brush with a little melted butter. Bake for 25-30 minutes at 180*C or until golden and crisp.
Additional filling options
- Deduct half the halloumi cheese and add in Spinach that has been wilted with the moisture squeezed out.
- Add a handful of toasted pine nuts
- Add some caramelised onions for a sweeter flavour
- Add 2 chopped chilli, some chilli flakes or even a teaspoon of tobacco if you like a kick
Dips that work
- Sweet chilli
- Roasted red pepper
- Tomato chutney
These can also be made into cigarillo and spring roll shapes and are just as delicious.
They keep well in the fridge but will lose there crispness over time so if you want them the next day simple put them in the oven for a hot minute (or 10, at about 180*) and they will crisp right back up