Wild-leaf filo pastry parcels

Preparation info

  • Makes about


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

Filo pastry, though very fine, is stronger than it looks, and small fingers soon learn how to handle it. Granddaughter Jessie laces her filling with chilli, while Bonnie likes hers creamy, and Harper decides what he wants when he tastes.


  • 500 g ready-made filo pastry
  • 250 ml vegetable oil, for frying
  • Lettuce leaves, for wrapping


Put the rolls of filo pastry on a board and cut them straight across into strips as wide as your hand. Leave rolled up, covered with cling film so they don’t dry out, till you’re ready to use them.

Prepare the fillings ahead of time – they’ll need to cool before you begin the parcel-making.

To make the creamy filling, rinse your chosen greens and pack them into a saucepan with j