Leek and taleggio filo parcels

Name: Leek and taleggio filo parcels
Prep time: 25 min
Cook time: 34 min
Total time: 59 min
Yield: 6
Ingredients: 75 g (3oz) butter, plus extra for greasing; 4 medium leeks, roughly chopped; 1 bunch spring onions, sliced; 1tbsp freshly chopped thyme; 100 g (3½oz) marinated artichokes, roughly chopped; 150 g (5oz) Taleggio, diced; 4 tbsp. mascarpone; 1 medium egg; A little freshly grated nutmeg; 18 sheets filo pastry, cut into 18cm (7in) squares

Impress dinner guests with these pretty vegetarian pastries

By The GH Kitchen TeamPublished: 29 December 2007

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Yields:

Prep Time:

25 mins

Cook Time:

34 mins

Total Time:

59 mins

Ingredients

75 g (3oz) butter, plus extra for greasing
4 medium leeks, roughly chopped
1 bunch spring onions, sliced
1tbsp freshly chopped thyme
100 g (3½oz) marinated artichokes, roughly chopped
150 g (5oz) Taleggio, diced
4 Tbsp. mascarpone
1 medium egg
A little freshly grated nutmeg
18 sheets filo pastry, cut into 18cm (7in) squares

Directions

1. Step 1
  Preheat the oven to 200°C (180°C fan) mark 6. Grease a large flat baking sheet.
2. Step 2
  Heat 25g (1oz) butter in a large frying pan. Fry the leeks and spring onions for 20-25min until softened. Take off the heat.
3. Step 3
  Stir in the thyme, artichokes, cheeses, egg and nutmeg. Season.
4. Step 4
  Melt the rest of the butter; use some to brush three sheets of filo, layering them in a star shape. Put a sixth of the filling in the middle and bring pastry up around it to form a bundle. Put on the baking sheet. Repeat with remaining pastry and filling.
5. Step 5
  Brush parcels with any remaining butter; bake for 15min. Serve with cranberry sauce.

Per Serving:

Calories: 484
Total carbs: 46 g
Sugars: 9 g
Total fat: 30 g
Saturated fat: 11 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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