Cheese Parcels

This has to be one of my favourite recipes! You probably want to try this as soon as possible.

 

Ingredients:  (Makes 4)

For the Pastry:

  • 10oz (250g) Plain Flour
  • 5oz (125g) Butter/Margarine/Vegetable Shortening
  • Water
  • Milk or Egg for Glazing

 

For the filling:

  • 2 Cups grated cheddar (I eyeball it so fill a box grater and store any leftovers… or eat the leftovers, ably assisted by a large dog, like I do)
  • 1/4 red onion chopped
  • 1 red (bell) pepper chopped
  • 1/2 tin sweetcorn
  • Oil for cooking

 

Directions:

  • Rub or cut the fat into the flour until it looks like breadcrumbs
  • Add water a tablespoon at a time and knead into a firm dough
  • Cover and chill until needed

 

  •  Make sure all the veg is chopped roughly the same size and fry lightly until they soften….IMPORTANT: drain off as much fat/juices as possible or you’ll have soggy pastry!
  • Roll out dough on floured surface into a thin rectangle and cut dough into 4 squares
  • on the centre or each dough square place a a couple of spoonfuls of cheese, then veggies, then top with cheese (I know that sounds a lot but the cheese will melt to almost nothing)
  • Fold the edges of the pastry in and pinch together in the middle, brush edges with milk or beaten egg to help them stick together and coat tops of parcels to give a golden brown colour to cooked pastry.
  • Place on baking sheet and cook on middle or lower shelf of the oven at 180C/Gas Mk 4 for about 15-20mins until you can tap the pastry and hear it is firm… then last 5-10mins on top shelf at 200C/ GM6 just to brown the tops.

 

Tips/Variations:

  • Place squares onto baking sheet before filling to avoid breaks and spills
  • If your pastry is thicker it will take longer to cook, so don’t worry if they need an extra 5 mins at the first stage of cooking (lower in oven)

 

  • You can add spice to your cheese with cayenne, paprika or chilli powder (just a pinch on each!)
  • You can add a tsp of pizza sauce or salsa to the pastry before the cheese and veggies
  • You can use grilled vegetables, or even store-bought ones from a deli/tapas counter
  • You can add cooked meat such as ham or chicken (in same size pieces as veg so it all cooks thoroughly)
  • Change up the pastry: Healthy wholemeal or frozen puff pastry both work well
  • Can be served at room temperature (good to do mini ones as canapes) or reheated later in the day if you want to make ahead (let them cool and store them somewhere dry at room temp.)
  • Serve with anything! Any potato or rice dish. salad and slaw or just on it’s own for lunch….easy and versatile: happy days!

 

Enjoy experimenting with this one! Let me know your favourite fillings.

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