Name: Wild-leaf filo pastry parcels
Yield: Makes about 24
Ingredients: Salt; Handful of baby spinach leaves; Salt and freshly ground pepper; 1 tbsp vegetable oil; 250 g soft white curd cheese; 1 small free-range egg, forked to blend; 1 tbsp double cream; Handful of wild greens or baby spinach, finely shredded; 1 tbsp finely diced onion; 4 tbsp diced potato; 1 tsp finely chopped fresh root ginger; ½ tsp crumbled dried chilli; 1 tbsp grated Parmesan cheese; 250 ml vegetable oil, for frying; 500 g ready-made filo pastry; Lettuce leaves, for wrapping; Handful of wild leaves; ½ tsp freshly grated nutmeg

Preparation info

Makes about
24

Difficulty
Medium

Appears in

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.

Ingredients

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

Method

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