Tuesday, 9 February 2016

Bacon, Goat's Cheese and Courgette Filo Parcels

I made these parcels a few months ago when I still had courgettes in the garden and then I froze them. This is the first one I've tried and I have to say it was very tasty.

Bacon, Goat's Cheese and Courgette Filo Parcels
(Serves 4)

1 large courgette, grated and squeezed to remove moisture
1 clove garlic, finely chopped
4 tbsp of light olive oil
1/2 tsp smoked paprika
Pinch of salt
Generous mill of pepper
2 rashers bacon
80g goat’s cheese
1 pack of filo pastry

Preheat the oven to 180C.

Heat a frying pan and add a little oil. Add the bacon and fry until just cooked, then cut into 1 cm pieces and leave to drain on kitchen roll.

Heat 1 tbsp oil in a frying pan over a medium heat, then add the courgette, garlic, paprika, salt and pepper and fry for 4-6 mins until soft and all the liquid has steamed away, stir in the bacon bits, then set aside.

Pre-rolled filo packs tend to have six rectangular sheets so open them out and then cut down the centre to create 12 square sheets Place one square on a floured surface, brush with oil, then place another sheet on top at an angle, brush with oil, followed by a third sheet at another angle, then brush with oil again.

Divide the courgette mix into four equal portions and place one portion in the middle of the pastry Cut the goat’s cheese in to four equal discs and place one disc on top of the courgette in the middle of the pastry.

Pull the pastry up around the filling to the middle and squeeze to create a parcel with a flowered top. Brush with oil and place on a lined baking sheet. Repeat until you have four equal parcels. Bake for about 15 mins until they are golden brown.

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