- Dish type
For those a little bored with traditional Christmas flavours, why not spice up your Christmas and New Year fare with delicious fruity Sharwood's Mango Chutney?
64 people made this
IngredientsMakes: 12 parcels
- 200g pack filo pastry
- 200g Brie cheese, diced to 1cm
- 50g Sharwood's Mango Chutney®
- 25g melted butter
MethodPrep:20min ›Cook:8min ›Ready in:28min
- Cut filo pastry into 36 squares measuring approximately 8cm (3”) square.
- Place the Brie and mango chutney in a bowl and mix well.
- For each parcel, take 3 squares of filo and arrange on top of each other at an angle to form a star. Place 1 tablespoon of the cheese and mango chutney mix in the centre of the star. Draw the edges of the filo up to form a parcel. Brush with melted butter.
- Bake in a preheated oven at 190 C / Gas 5 for 6 to 10 minutes, until crisp and golden.
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Went down a treat as a canapé for christmas day starter-25 Dec 2012
Feta Filo Parcels (Akis Petretzikis Recipe)
Cut your feta cheese into 6 slices and put it onto a plate lined with paper towel, then place another paper towel on top of the cheese and press gently on top of it to soak up all the excess moisture. Then coat it in the flour to make sure that no moisture gets to your filo (because that would stop it from going crispy while frying) and set it aside.
Take your filo sheets and cut them into half lengthwise, vertically to obtain a long sheet for rolling, then sprinkle them with some olive oil, then with the chilli flakes.
Now take your cheese and place it on top of your filo sheet, at the bottom end and start rolling it (leaving some air inside while you’re doing it so the filo won’t pop when frying), going upwards and tucking in the sides of your sheet under your rolled cheese parcel.
Set the parcels aside while you heat up your olive oil and then fry them 2-3 at a time until they become lovely, golden and crisp. Place them in your pan and into the hot oil, with the tucked sides of the filo facing towards the oil. Don’t let them fry for more than 1 minute on each side… When they are done cooking, place them onto a plate lined with paper towel, to absorb all the excess grease.
Serve them on a platter, sprinkled with the honey, finely sliced red chilli and coarsely chopped parsley.
If you want to store your filo parcels you can do so and they will last in your freezer for up to 3 months. You should freeze them on a tray and on top of some baking paper, in order for them to hold their shape and after they are completely frozen you can move them into a plastic bag to save more space inside your freezer.
We recommend you to serve this alongside some black greek olives, some bread and some cucumber, onion, red chilli and tomato salad on a nice platter.
Karimix’s Chutney – Kentish Christmas Gift Guide
Karimix is a UK based independent, BRC accredited food manufacturer located in Kent which specializes in bringing the traditional aromas and flavours of South-East Asia and more into the modern kitchen. Karimix sell a range of relishes, chutneys, curry pastes, marinades, soups, sauces and condiments, which can be purchased from their website.
Karimix have provided us with several fantastic recipe suggestions for three of their most popular chutneys Tomato, Mango & Tamarind. This festive season is the perfect excuse to give one of them a try! Or you could buy a loved one a set of chutneys for Christmas and include the recipes below.
KARIMIX TOMATO CHUTNEY – KM 0019
Ripe tomatoes infused with ginger & spices to provide a tangy, flavourful chutney.
- Sundried tomato roulade with Karimix Tomato Chutney.
- Dressing for tomato salad – oil, sun dried tomato paste and Karimix Tomato Chutney.Poured over sliced tomatoes with mozzarella cheese.
- Karimix Tomato Chutney and coconut soup with pork cubes and coriander.
- Karimix Tomato Chutney, coconut with ginger soup with shredded chicken andcarrots.
- Pork spare ribs marinated in Karimix Tomato Chutney and BBQ or baked.
- Serve Karimix Tomato Chutney with smoked meats – duck, charcuteries, blackpudding.
- Marinade pork loin with Karimix Tomato Chutney and orange slices with a touch ofsoy sauce and bake.
- Brie and Karimix Tomato Chutney in wrapped in filo parcels and bake.
- Chicken with Karimix Tomato Chutney and stir fry with fresh vegetables.
KARIMIX MANGO CHUTNEY – KM 0016
Delicately spiced chutney with mango pieces, ginger, garlic & mixed spices.
- Mix Karimix Mango Chutney in a sauce with red onions, tomatoes to make a salsa to serve with meat.
- Prune with bacon and Karimix Mango Chutney on a bed of sliced potatoes and bake.
- Roast Duck with Karimix Mango Chutney.
- Baked brie and Karimix Mango Chutney wrapped in puff pastry.
- Grilled gammon steak served with Karimix Mango Chutney mixed with chopped pineapple.
- Karimix Mango Chutney with apricot (diced or puree) and serve with devil chicken wings as a dip.
- Pastry tart baked with Karimix Mango Chutney and mango slices as a dessert.
- Karimix Mango Chutney ice-cream.
- Camembert and Karimix Mango Chutney filo pastry.
- Braised pork chop with Karimix Mango Chutney in a tomato sauce.
KARIMIX TAMARIND CHUTNEY – KM 0012
A deliciously rich chutney made with tamarind puree, sultanas, ginger & aromatic spices.
- 1 small wheel of brie (about 6 to 8 inches), chilled
- ¼ cup dried cranberries
- ¼ cup chopped walnuts
- 1 sheet frozen puff pastry, thawed, plus extra for (optional) design
- 1 egg, beaten with
- 1 teaspoon water
Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step see note below).
Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)
Get Your Fill: Phyllo Shells 15 Ways
Turn store-bought phyllo shells into these great party bites.
Prep the Shells
Bake 15 frozen mini phyllo shells on a parchment-lined baking sheet at 375 degrees F until browned and crisp, 5 minutes, then fill.
Photographs by Levi Brown
This gallery was originally published December 7, 2015.
Combine 4 ounces lump crabmeat, 1/4 cup finely diced red bell pepper, 2 to 3 tablespoons sweet chili sauce, 1 finely chopped scallion and 2 tablespoons chopped cilantro. Season with hot sauce and salt. Divide among prebaked shells top with sliced cucumber.
Smoked Salmon and Eggs
Roast Beef and Beet
Fill prebaked shells with deli-sliced roast beef. Combine 3 tablespoons sour cream and 2 teaspoons drained horseradish season with salt and pepper. Top the roast beef with the horseradish cream, diced pickled beets and chopped dill.
Page 2 | Help - need fail safe dinner party recipes
DH's team, including his boss and her wife, are coming for dinner in a couple of weeks. I'm a rubbish cook and need some help! DH and I will cook together but it's the kind leading the blind!
Fail safe recipes and tips - pretty please!
Google Jamie Oliver Prosciuttio Chicken with Celeriac and thyme.
Nice impressive dessert - Len Deighton is ginger or nice biscuits dipped in liqueur (brandy) or strong coffee then sandwiched together with thick double cream and chill in fridge. When serving slice diagonally like a cake. Very impressive.
I have a recipe which is really easy and was given to me years ago by someone who often held dinner parties. It's really lovely but needs minimum effort!
Take 4 Chicken breasts and sprinkle garlic salt and paprika on both sides of the chicken. Put chicken in an oven proof dish and add some sliced mushrooms. Pour two tins of Batchelors condensed mushroom soup on top. Add I small carton of double cream and cook for about an hour or until chicken is cooked. Serve with sugar snap peas, baby potatoes and chanteney carrots. The sauce is lovely and I have often been asked by friends to do it again when they return.
A casserole, because then the work is really spread around.
I think a cold salad style starter and some kind of casserole with mash and veg are the least stressful things to do. If you don't fancy making a dessert most of the supermarkets do some really lovely chilled desserts, and I think there is no shame in not making one. It is often the done thing in France to make most of the meal from scratch but buy a ready made dessert.
For a starter butter brown bread, then spread on some dill sauce and top with smoked salmon. Cut off crusts and cut in to small triangles. Serve as a nibble / starter with some fizz.
Duck with cherry sauce, looks great really simple.
Prick the duck all over and put in the oven with something under it to collect the fat - leave for 2 hours (1 duck for 4 people, more for more people).
When done just cut into quarters.
!/2 jar of morello cherry jam and 1/2 bottle of red wine, put in a pan and simmer util it has reduced to half. Delia's recipe is more precise but this works well.
1 packet of filo pastry
1 piece of brie
1 jar mango chutney
Cut filo into quarters (keep the bit you are not using well wrapped)
on each quarter put a chunk of brie and a teaspoon of the chutney.
Wrap the filo into parcels - various ways to do it, look on the web for idea.
Feels 'special' enough for a dinner party and is incredibly easy. Served with buttery mashed potato/celeriac mash and greens.
The BBC Chocolate Truffle Cake is also immensely easy, incredibly low effort and utterly gorgeous. You can add booze to it too, Cointreau, Amaretto or brandy are usually good options.
Failing that do a cheese board instead of a dessert? With some lovely crackers and chutneys and dates, grapes etc.
I think you need to do something that you can prepare in advance, so you're not glued to the kitchen / oven when you have guests.
I have done these 2 together before - served with lots of flatbread (just bung in the oven), houmous, dips - not particularly complicated (just prep) and very tasty.
In terms of a pudding - this is my failsafe. Always works, looks very impressive and tastes divine.
I've also done the lemon posset recipe and served in martini glasses which looks quite nice.
If you wanted to do a couple of nibbles, these are super easy too and taste lovely. www.bbcgoodfood.com/recipes/1602/goats-cheese-and-cranberry-tartlets
Or shop bought to make life easy
Beef bourginon is easy as others have said.
This is easy and looks very good- I use a pinch of star anise rather than 5 spice- serve with creamy mash and sautéed greens. Can be done in slow cooker if you have one.
Starters- something which can be prepared in advance. Soup is easy and generally well liked. Another good option is an antipasti board- just needs arranging! Desserts are my weakest point. I generally go with cheesecake. I've made baked fruits a few times- banana, peach, apple, pears (whatever you have really!). Chop and arrange on baking tray, sprinkle over a tbsp of brown sugar and drizzle with honey/maple syrup. Bake for 30-45mins until soft and juices flowing. Serve with dollop of good vanilla ice-cream.
|2 x 500g||blocks of puff pastry|
|3 tbsp||olive oil|
|4||cloves of garlic|
|4 tbsp||pink peppercorns, crushed|
|300g||chicken thighs, cut into cubes|
|2||egg yolks, lightly beaten|
Brie and mango chutney filo parcels recipe - Recipes
Preheat oven to 180 degrees Celsius.
Flatten each chicken breast until double in size. Spread spinach leaves over each breast evenly. Cut each cheese slice in half then lay 6 halves along the centre of each chicken breast. Arrange tomatoes over the top of the cheese. Carefully lift widest edge of the chicken breast over the filling tightly making sure filling is secure inside the chicken breast roll. Cut each breast in half to give 4 seperate rolls.
Lay 1 sheet of filo on the bench with the narrow side facing you. Spray with cooking spray then place a second sheet of filo on top. Re-spray top with cooking spray then place 1 chicken roll on the pastry about a quarter of the way down the sheet, then roll the pastry over the top of the chicken so it is just covered. Fold the left and right side of the pastry over the chicken breast and spray with cooking spray. Continue rolling to form a parcel. Repeat to make 3 more parcels. Spray tops of each parcel with cooking spary and sprinkle with sesame seeds if using.
Place onto a large lined baking tray and bake for 30 minutes.
A dash of flavour
Last night I had planned Apricot and Ginger Chicken Stirfry but both kids turned their nose up at that decision and and after the busy day I had at work there was no way I was going to be cooking two seperate meals. So driving home I was thinking what is something that we would all enjoy and then "bingo" - pies! But not a plain jane pie I wanted to make something different, of course!
Knowing that I had all the right ingredients to make a 'cheats' tandoori chicken and that I also had filo pastry in the fridge I decided on these Tandoori Chicken Parcels and they were a hit! Not only did they taste great but they were very easy to make. I didn't precook the filling as I didn't want it to dry out too much and thankfully the filling was very most and full flavoured.
Served with a light salad, some mint raita and some mango chutney the room silenced as we ate!
In a large bowl mix together the yoghurt and tandoori paste until smooth. Add the chicken, stirring to mix well. Allow to marinate for at least 30 minutes or longer if time permits.
Preheat oven to 180 degrees Celsius.
Lay one sheet of pastry on a large chopping board or bench and coat with cooking spray. Lay a second sheet on top and spray again with the cooking spray. Lay a third sheet on the other layers. Place a quarter of the tandoori chicken mixture towards one end of the pastry. Fold over end and two sides to desired shape, respray edges and fold to enclose. Place on a lined baking tray. Repeat until all four parcels have been made.
Spray all four parcels with cooking spray and sprinkle with sesame seeds. Cook in the oven for 25 - 30 mintures or until pastry is golden and chicken is cooked through.
They look really good, and so low in points for a pie
This looks great - I'm going to give it a go with korma paste instead, yum!
I love this idea! I've used tandoori paste to make mashed-potato-topped pies, but never filo parcels. Yum!
Wow - this recipe looks fantastic.
FYI, I made this on Monday night, using mountain bread instead of filo,and korma instead of tandoori, and they were amazing. Will definitely be adding to my meal plan.
Thanks for the inspiration
No problems Jo glad I could inspire.. lol!!
Korma would be nice also - korma is my kids favourite curry sauce.
Brie and mango chutney filo parcels recipe - Recipes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Serving: Serves 02-04
Steamed Fish Parcels
There is nothing better than a healthy steamed fish for dinner with some rice and green vegetables. You can prepare this lovely meal in no time and enjoy a guilt-free dinner. Simple but delicious. This meal will serve four, but can easily be halved for two.
Recipe Tester Feedback: "Nice fresh flavour - the whole family enjoyed it." - Penny
No: Gluten / Egg / Nuts
Preparation Time 5 minutes
Cooking Time 20 minutes
Cannot be frozen