Parcels of Potato and Irish Farmhouse Cheese

Filo pastry is not difficult to deal with as long as you remember to keep the spare sheets of it covered with a damp cloth until you use them. Filo pastry also has the great advantage that it can be refrozen if you have any to spare. The amount below makes four parcels. They can be prepared well in advance and cooked at the last minute.

Ingredients

  • 4 medium potatoes, boiled and diced
  • A little olive oil
  • 1 onion, chopped
  • Sea salt and freshly ground black pepper
  • 4 sheets filo pastry
  • Melted butter
  • 3–4 oz (75–110 g) Cashel Blue cheese

Method

Heat the oil and quickly fry the onion and potato until lightly browned. Season and set aside.

Lay out 1 sheet of filo pastry and paint with melted butter. Cut into 4 rectangles and layer, painting each surface with melted butter. Repeat with the remaining 3 sheets.

Lay a quarter of the potato mixture in the middle of each rectangle and cover with little slivers of cheese. Pull up the sides of the rectangle to make little parcels and give the pastry a twist at the top. Brush with more melted butter and cook on a baking tray for 15 minutes at gas mark 4/350°F/180°C until golden coloured.

‘These things have neither smell nor taste, not even the dogs will eat them, so what use are they to us?’ The answer received by Frederick the Great, who, in 1774 sent a wagonload of potatoes to the starving people of Kolberg.

Loading
Loading
Loading