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Little Chabichou du Poitou parcels |
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| Starters |
Quite easy |
4 |
20 min |
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- On a work surface, stack up the sheets of filo pastry (without removing their attached paper) and cut into 20cm-sided squares.
- Break the egg into a bowl and beat gently with a fork.
- Add the breadcrumbs, chabichou du Poitou, pine nut kernels, currants, chives, cinnamon and black pepper, and mix well.
- Lightly brush each filo pastry square with melted butter, and place a rounded teaspoon of stuffing mixture in the centre. Roll the square into a small sausage, then tie the ends to create a cracker-like parcel.
- Sprinkle with icing sugar and place on a non-stick baking tray.
- Bake in an oven for 30 minutes at 200°, gas mark 6, or until golden.
- Serve warm with drinks, or as a starter, accompanied by a rocket salad.
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12 sheets filo pastry
1 egg
1 tbsp fine breadcrumbs
1 ripe Chabichou du Poitou (rind roughly scraped off and chopped)
1 tbsp pine nut kernels
1 tbsp currants
2 tbsp chopped chives
½ tsp cinnamon
freshly ground black pepper
30g butter, melted
icing sugar
Walnuts could replace the pine nut kernels for a slightly sweeter taste.
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