Pheasant, Mozzarella & Pesto Filo Parcels
These versatile little parcels are ideal as a canape for a drinks party or alternatively a light summer main with salad.
Serves
2
Prep Time
10 minutes
Cook Time
20 minutes
These versatile little parcels are ideal as a canape for a drinks party or alternatively a light summer main with salad.
Serves
2
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
| For the parcels | |
| 1 x tbsp | Olive oil |
| 8 | Large basil leaves, finely chopped |
| 1 x tsp | Pine nuts |
| 225g | Boneless, skinless pheasant breasts or thighs, chopped |
| 3 | Sundried tomatoes, finely chopped |
| 125g | Mozzarella, chopped |
| 4 rectangular sheets (c. 170g) | Filo pastry |
| 20g | Butter, melted |
| to serve | Green vegetables, or salad |
Equipment
| 1 x Baking Tray |
| 1 x Pestle and Mortar |
| 1 x Bowl |
| 1 x Chopping Board |
| 1 x Pastry Brush |
Heat the oven to 200°C/180°C Fan/Gas 6 and put a baking tray in to heat.
Grind together the oil, basil and pine nuts in a pestle and mortar to make a rough pesto. If you don’t have a pestle and mortar, chop the basil and nuts very finely and mix with the oil. Season to taste.
Put the pheasant, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.
Pile up the filo pastry on a board, then cut in half to make two squares (each with four pastry layers). Set one pile aside and with the other pile, twist each sheet around slightly to make a star outline.
Spoon half the mixture onto one of the piles of pastry. Brush a little melted butter around the base, then gather up the outsides and scrunch them together. Brush half the remaining butter over the top. Repeat with the remaining ingredients to make another filo parcel.
Transfer the parcels to the preheated baking tray, and bake in the oven for around 15 – 20 minutes until golden. Serve with green vegetables or a salad.
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |