Cheese Parcels Two Ways!

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• 14 ounces phyllo pastry (or 20 pieces)
• 5 1/2 ounces soft cheese
• 8 ounces baby spinach, wilted
• 9 ounces butter, melted
• 0.5 (9 ounce) camembert cheese
• 5 tablespoons cranberry sauce
• cayenne pepper
• salt and pepper
• sunflower oil, for deep-frying

Recipe

• 1 divide the sheets of phyllo pastry in half so that they measure approximately 4-6in.
• 2 make the parcels one by one, keeping the rest of the pastry under a lightly dampened cloth so that it does not dry out.
• 3 blend together the wilted spinach leaves and soft cheese in a food processor until you have a smooth mixture.
• 4 brush your first sheet of pastry with melted butter, fold in half, brush the surface with butter, turn over and brush the other side with butter as well.
• 5 cut the piece of pastry in half and place about a tsp of the spinach and soft cheese mixture in the centre.
• 6 now gather up the sides of the pastry and gather them at the top, squeezing them together so that they form a money purse shape. place on a greaseproof tray.
• 7 repeat this process with the rest of the soft cheese and spinach, you should be able to make 20 of them. place in the fridge.
• 8 with the remaining 20 sheets, make them in exactly the same way, substituting the soft cheese and spinach for a small cube of camembert, ½ tsp of cranberry sauce and a sprinkle of cayenne pepper. place in the fridge to set for about 30 minutes.
• 9 heat the sunflower oil to about 350f and begin cooking the parcels, 4-5 at a time, for 2-3 minutes per batch until they are crisp and golden.
• 10 remove with a slotted spoon and drain on lots of kitchen paper until they are cool enough to eat.