These versatile little parcels are ideal as a canape for a drinks party or get together with friends and family. This recipe was kindly shared with us by Eat Wild.
Ingredients
- 1 tbsp olive oil
- 8 large basil leaves, finely chopped
- 1 tsp pine nuts
- 225g boneless, skinless pheasant breasts or thighs, chopped
- 3 sundried tomatoes, finely chopped
- 125g mozarella, chopped
- 4 rectangular sheets of filo pastry (c. 170g)
- 20g butter, melted
- Green vegetables or salad of your choice to serve
Method
- Preheat the oven to 200°C/180°C Fan/Gas 6 and put a baking tray in to heat.
- Prepare the pesto - Grind together the oil, basil and pine nuts in a pestle and mortar to make a rough pesto. If you don't have a pestle and mortar, shop the basil and nuts very finely and mix with the oil. Season to taste.
- Put the pheasant, tomatoes and mozzarella in a bowl and story in the pesto. Season well.
- Pile up the filo pastry on a board, then cut in half to make two squares (each with four pastry layers). Set one pile aside and with the other pile, twist each sheet around slightly to make a star outline.
- Spoon half the mixture onto one of the piles of pastry. Brush a little melted butter around the base, then gather up the outsides and scrunch them together. Brush half the remaining butter over the top. Repeat with the remaining ingredients to make another filo parcel.
- Transfer the parcels to the preheated baking tray, and bake in the oven for around 15 – 20 minutes until golden. Serve with green vegetables or a salad.