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.


Prep Time
10 minutes

Cook Time
20 minutes


Serving 2
  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


1 x Baking Tray
1 x Pestle and Mortar
1 x Bowl
1 x Chopping Board
1 x Pastry Brush

Preheat the oven

Heat the oven to 200°C/180°C Fan/Gas 6 and put a baking tray in to heat.

Prepare the Pesto

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.

Combine the ingredients

Put the pheasant, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.

Prepare the filo

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.

Create the parcels

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.

Cook and serve

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)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Pheasant recipes