Chestnut filo parcels
During the winter festivities I always have filo & puff pastry in my fridge or freezer and vacuum-packed chestnuts in the pantry. It’s so easy to create some quick and easy seasonal treats, party nibbles and meals with them! I make these chestnut filo parcels for New Years Eve and Valentines’ Day almost every year – they are soooo yummy and so easy! For a vegan version use plant-based soft “cheese”.
Ingredients
Method
- Set the oven on to 200°C. Line a baking tray with parchment paper.
- Blend the honey, chestnuts and ricotta in a small food processor and whiz until you get a textured paste. Set aside.
- Using a pair of scissors, cut the filo into 12 cm wide squares. Wrap them in tea towel.
- Brush one square with the melted butter, then put another one on top and brush with butter again. Add 1 heaped teaspoon of the chestnut mixture, then grab the four edges with your fingers, pull them towards each other, then twist to make a little bag. Put it on the baking tray.
- Repeat the above step with the remaining filo pastry and chestnut filling.
- Bake for 5-10 minutes until golden brown.
- Serve warm or at room temperature, dusted with cinnamon or icing sugar.