Anne Willan

Blue Brie and Prawn Parcels

Preparation info
  • Makes

    6

    parcels
    • Difficulty

      Easy

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About

Savory phyllo parcels are usually served hot as an appetizer with a salad garnish. They can be filled with a variety of ingredients—for example, chicken and asparagus, spinach and cheese, or seafood. In this recipe the dill and lemon zest add an unusual fragrance.

Ingredients

  • 8 oz/250 g cooked prawns
  • 2 tbsp chopped fresh dill

Method

  1. Heat the oven to 400°F/200°C. Mix together the prawns, dill and lemon zest. Remove the rind from the cheese, then cut it into small pieces. Stir into the prawn mixture and season.
  2. To make each phyllo parcel, brush a pastry sheet with melted butter. Add the filling as directed for shaping leaved pastries.
  3. Place seam-side down on a lightly greased bakin