Camembert Filo Parcels

Cook time 1 hour 20 minutes
Servings 4


80g butter
1 tbsp olive oil
2 cloves garlic, crushed
2 red onions, finely sliced
2 small leeks, trimmed, finely sliced
2 tbsp thyme leaves
1 tbsp apple cider vinegar
1 tbsp lemon zest
2 tbsp parsley leaves, finely chopped
2 tbsp chives, finely chopped
1 tbsp cranberries, finely chopped
40g pine nuts, toasted
8 filo pastry sheets
200g Camembert, sliced
1 tsp poppy seeds

Mixed leaf salad and lemon wedges, to serve

Camembert Filo Parcels


Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.

Melt half the butter with the olive oil in a frying pan over medium-low heat. Add the garlic, onions, leeks, thyme and vinegar. Reduce the heat to low, cover and cook for 20 to 25 minutes, or until softened. Remove the lid, season and cook for a further five minutes, or until golden and caramelised. Transfer to a heatproof bowl to cool.

Meanwhile, melt remaining butter and brush one sheet of filo, topping with another sheet, and brushing with more butter. Repeat with remaining sheets until you have four stacks of layered filo.

Add lemon zest, parsley, chives, cranberries and pine nuts to onion mixture. Divide camembert between prepared filo sheets, placing in the centre and top with onion mixture. Fold one side over, then the opposite side over the top. Press together to seal, and repeat with remaining sides to make a parcel. Brush parcel with remaining butter, and sprinkle top of parcel with poppy seeds.

Place parcels on baking tray and cook for 20 to 25 minutes or until golden brown. Serve with a mixed leaf salad and lemon wedges.