Make these moreish brie and cranberry filo parcels to serve as canapés at a Christmas party. (Be sure to choose vegetarian brie for veggie guests)
Prep:25 mins
Serves 18
6 sheets filo pastry75g melted butter4 tbsp cranberry sauce, plus extra to serve100g vegetarian brie, cut into 18 pieces1 tbsp poppy seeds
STEP 1Heat the oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Unravel a sheet of filo pastry onto a chopping board, covering the rest of the filo with a damp tea towel so it doesn’t dry out. Brush the filo sheet liberally with some of the melted butter, then cut into three strips lengthways.STEP 2Spoon ½ tsp cranberry sauce over the top right-hand corner of each pastry strip and place a piece of brie on top. Fold the pastry over the filling to create a triangle, then continue to fold the pastry over itself down the length of the strip. Brush with more butter to seal, then sprinkle over the poppy seeds and place on the lined baking tray. Repeat with the remaining ingredients. The parcels can be covered and chilled in the fridge for up to a day or frozen for up to three months.STEP 3Bake for 15-20 mins (or 20-25 mins from frozen) until deep golden brown. Leave to stand for 5 mins before serving with some extra cranberry sauce.
