Cheese and potato parcels

Makes: 12
Preparation time: 30 minutes
Cooking time: 30 minutes

Cheese & potato parcelsIngredients:

200g (7oz) sweet potato, peeled, sliced and parboiled
200g (7oz) King Edward potato, peeled, sliced and parboiled
1 red onion, thinly sliced
2 tbsp olive oil
250g (9oz) ricotta
250g (9oz) grated mature Cheddar cheese
200g (7oz) Greek Style natural set yoghurt
100g (4oz) onion marmalade
1 egg
Salt and pepper
500g (18oz) ready-made short crust pastry

To decorate:

Sesame seeds
Poppy seeds
1 egg wash – beaten egg plus 1 tbsp milk

Method:

  1. Pre-heat the oven to 200°C/R6 and line a baking tray with parchment paper.
  2. Parboil the potato slices until tender, drain and cool on one side.
  3. In a frying pan cook the onion in the olive oil until soft and translucent.
  4. In a large bowl mix together the cooled potato, ricotta, cheese, yoghurt, onion marmalade and egg and season with salt and pepper.
  5. Take a pastry block and on a floured surface roll out to a rectangle 2cm (1in) thick.
  6. Cut into 6 large even squares 12cm (4½in). Take a large dessert spoonful of the potato mixture and place in the centre. Brush water around the edges of the pastry with a pastry brush, this will help seal the pastry together. Take each corner of the pastry and bring it to the middle – pinching at the top to seal each point.
  7. Brush with egg wash completely all around and sprinkle with sesame or poppy seeds.
  8. Place on the baking sheet and bake for 25-30 minutes until the pastry is golden and cooked through.
  9. Serve warm straight out the oven or cool and enjoy for lunch or a picnic.

Recipe and image courtesy of Rachel’s

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