Baked filo parcel with Camembert is a tasty vegetarian main course and couldn't be any easier to make. Simply roast the vegetables, assemble the parcel and pop in the oven to bake!
Ingredients
- 3 sheets filo pastry
- 1 medium sized sweet potato (about the size of a fist)
- 1 large red onion
- Handful of mushrooms
- 125g Camembert
- 1 teaspoon paprika
- Dash of olive oil
- Salt and pepper
Equipment needed to make baked filo parcel with Camembert
- Sharp knife to prepare the vegetables
- Chopping board
- Medium sized roasting tin to roast the vegetables
- Teaspoon
- Tablespoon
- Knife
- 20cm diameter non-stick loose bottomed flan dish
- Pastry brush for the olive oil
How to prepare baked filo parcel with Camembert
Peel and dice the sweet potato, slice the red onion and peel and slice the mushrooms. Roast the sweet potato and onions in olive oil until they just start to soften. Place the sliced mushrooms on top of the sweet potato and onions, drizzle a little extra olive oil over the top and roast for a further few minutes.
Lay one sheet of filo pastry over a 20 cm diameter loose bottomed flan dish and brush with a little olive oil. Lay a second sheet at 90 degrees over the first and brush again with olive oil. Repeat with the third sheet. It is important to work quickly with the filo pastry so that it doesn't dry out. Leave the filo sheets in the pack until you are ready to use them and wrap any unused sheets straight away so that they don't dry out.
Spoon the cooked sweet potato, onion and mushrooms into the filo pastry case. Add the paprika and salt and pepper. Slice the Camembert and lay over the top of the vegetables. Fold the overhanging parts of the filo pastry over the filling and brush with olive oil.
Bake at 180oC, 350oF, gas mark 4 until the top of the parcel is golden. This may take around 15 to 20 about minutes. Check regularly during the cooking time as the filo pastry could easily become over cooked. For an Aga, bake on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second set of runners.
Serve immediately. Serves 2 as a main course.
Tips
- Keep the filo pastry wrapped up until you are ready to use it to prevent it drying out. Quickly brush with olive oil otherwise it will dry out and be difficult to work with. Re-wrap any unused sheets.
- The vegetables can be prepared and roasted ahead of time but I find it better to assemble the filo parcel just before cooking to reduce the risk of the pastry becoming soggy.
- The filo parcel is at its best immediately after cooking and should be cooked just before serving. As it doesn't take long to assemble I don't find this to be a problem.
- The filo parcel is not suitable for reheating.
You may also like to try courgette and feta filo tart, another quick and easy filo recipe with cheese.
Baked filo parcel with Camembert
Ingredients
- 3 sheets filo pastry
- 2 tablespoon olive oil
- 1 sweet potato
- 1 red onion
- 1 handful mushrooms
- 125 g Camembert
- 1 teaspoon paprika
- 1 pinch salt
- 1 pinch pepper
Instructions
To prepare the filling
- Peel and dice the sweet potato, slice the onion and peel and slice the mushrooms. Roast the sweet potato and onion in a little olive oil until they start to soften. Add the mushrooms and roast for a few more minutes.
To assemble the filo parcel
- Lay a sheet of filo over a 20cm diameter non stick loose bottomed flan dish and brush with olive oil. Lay a second sheet at 90 degrees to the first sheet and brush with olive oil. Repeat with the third sheet.
- Spoon the roast vegetables into the filo case. Add the paprika and salt and pepper.
- Slice the Camembert and place over the top of the roast vegetables.
- Fold the overhanging parts of the filo pastry over the filling and brush with olive oil.
To bake
- Bake at 180°C, 350°F, gas mark 4 for about 15 to 20 minutes or until the top of the parcel is golden. Check regularly to avoid overcooking.
Leave a Reply