Ingredients:
100g Yester Farm Dairies Cream Cheese (Luxury or Low Fat)
100g Feta, crumbled
100g Yester Farm Dairies Mozzarella, grated
Black pepper, optional
Chilli, optional
8 sheets filo pastry
Oil of choice*
8 tspns Mango Chutney**
* I used a local producer, Black and Gold rapeseed oil (available in our shop).
** Again, another local producer, The Spice Witch makes excellent mango and chilli chutney (also available in our shop).
Method:
Pop all three cheeses into a bowl and mix. If you like a bit more spice and heat, add black pepper and chilli to taste.
Filo pastry dries very quickly so you have to work fast; unwrap a sheet of pastry (keep the rest wrapped), brush with a little oil and fold in half short edge to short edge.
Smear on a teaspoon of chutney about 2cm from the edges, top with a spoonful of cheese mix.
Brush the edged of pastry with more oil and fold the top over the cheese mix, then fold the longer edges in to cover the filling. Gently roll up into a wee parcel.
Place on flour dusted baking sheet and brush roll with oil.
Continue with the rest of the pastry in the same way.
Bake in a pre-heated oven 180C/Fan 160C/Gas4 for about 20 to 25 mins or until golden brown.
If you overfill, you might get a bit of oozy cheese spilling out, but still tastes fab.
Serve with salad of choice – tomato works well as the acidity cuts through the richness of the cheese.
We’d love to see your creations using our products… tag us on social media!
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Lea Harris, Food Writer and Great British Bake Off Contestant, has had a love of food since her father taught her to cook jam tarts at their huge, battered kitchen table when she was four. Half a century later, that passion hasn’t waned; she loves every aspect of cooking, baking and eating – from sourcing local ingredients to trying the more unusual delicacies the world has to offer.
We’re delighted that Lea is indulging her love of quality ingredients with Yester Farm Dairies to bring you a series of recipes using our products