Brie & Frisky Blackcurrant Parcels

A perfect starter for all seasons....



You will need:


1pack of filo pastry

200g/or one good wedge of Brie

1 jar of Blackcurrant Frisky

Olive oil or melted butter


Preparation:

  • Heat the oven to 180C/Gas Mark 4

  • Open the filo and cut through all the sheets to make 15cm squares. Keep these squares under a damp tea towel or cling until needed.

  • To make the parcels you’ll need three sheets of pastry. Brush each square with melted butter/oil and layer on top of each other to make a 12 pointed star.


Next:

  • Place a wedge of Brie in the centre of the square and top with a generous teaspoon of Lone Stag Blackcurrant Frisky.

  • Gather up the filo pastry around the filling, pinching and scrunching together to secure it.

  • Repeat until you have used all the ingredients…


Then:

  • Transfer to a baking sheet lined with non-stick parchment paper and lightly brush with the olive oil or melted butter.

  • Bake for approximately 8-10 minutes, or until the pastry is crisp and golden brown.


Variations:

Try using different a different Lone Stag Frisky, Cherry or Raspberry would work beautifully in place of Blackcurrant. Replace the Brie with a goats cheese or Camembert. The options are endless.


Serve with:

Green Salad and Frisky Salad Dressing.


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