Pesto goats cheese filo parcels
User Reviews
5
6 reviews
Excellent
Pesto goats cheese filo parcels
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A delicious combination of crisp pastry, smooth goats cheese and a touch of pesto, these pesto goats cheese filo parcels make a great party appetizer.
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Ingredients
- 8 heets filo pastry
- 4 tablespoon olive oil
- 4 oz goat cheese recommend using slice of chevre log with a firm rind or similar
- 4 tablespoon pesto
Instructions
- Preheat oven to 375F/190C.
- Take one sheet of pastry at a time and cut it into 6 roughly square pieces - in half lengthwise then divided into three on longer side. Brush 3 of them lightly with oil and put the other 3 on top at an angle. Brush them again with oil. Take another sheet of pastry and cut it into 6 then put 2 more layers, brushing in between, on top of each stack.
- Divide the piece of cheese into 12 - if a chevre log, cut it into 6 triangles then each triangle in half to give thin wedges. Put on on top of each stack of pastry in the middle, put 1tsp of pesto on top of each one then carefully scrunch the pastry together to form a bundle. Brush lightly with oil on the outside to help it hold together then transfer to a baking sheet. Repeat with the rest of the pastry, cheese and pastry.
- Bake the pastry parcels in the oven for approx 10 minutes until golden brown. Best served warm.
Nutrition Information
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Calories
123kcal
(6%)
Carbohydrates
7g
(2%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
4mg
(1%)
Sodium
142mg
(6%)
Potassium
9mg
(0%)
Vitamin A
200IU
(4%)
Calcium
23mg
(2%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 12small
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 142mg | 6% |
| Potassium | 9mg | 0% |
| Vitamin A | 200IU | 4% |
| Calcium | 23mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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