CREAMY LEEK AND CHEESE PHYLLO CIGARS
Provided by Erin Jeanne McDowell
Categories appetizer
Time 1h
Yield 24 cigars
Number Of Ingredients 11
Steps:
- For the filling: Melt the butter in a medium saute pan over medium heat. Add the leeks and saute until wilted and very soft, 4 to 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Season with salt and pepper, and then transfer to a medium bowl.
- Stir in the soft cheese until it melts and the mixture becomes creamy. Stir in the Parmesan and parsley. Season with red pepper flakes if using. Set aside (you can scoop the filling later or pipe it by transferring the filling to a disposable piping bag with 1/2-inch opening cut from the tip).
- For the cigars: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Open the phyllo dough and unfurl it. With one of the shorter sides facing you, cut the dough in half lengthwise (you're aiming for rectangles about 7-by-18-inches long, but exact size may vary based on brand of dough). Cover the dough with a lightly damp clean kitchen towel so it doesn't dry out while you assemble the cigars.
- Make a cigar by placing one sheet of cut phyllo on your work surface with one of the shorter sides facing you. Brush the dough all over (but lightly) with the melted butter and top with another piece of dough. Continue this process until you've layered three pieces of dough. Brush the surface of the final piece with butter, too.
- Scoop (or pipe) about 1 tablespoon of filling in a line on top of the dough on the side closest to you. Fold the outside pieces of dough inward, and then roll up the dough around the filling to make a cigar shape (a lot like rolling a burrito).
- Transfer the cigar to the prepared baking sheet, and then repeat with the remaining dough and filling. Brush any of the remaining melted butter over the assembled cigars and sprinkle smoked paprika over each one.
- Bake the cigars until golden and crisp, 17 to 22 minutes. Cool at least 5 minutes before serving warm.
CHICKEN & LEEK FILO PIE
Use up leftovers from a roast dinner to make this delicious chicken and leek pie with filo pastry topping. Serve with cabbage and mash for true comfort food
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat a third of the butter in a large saucepan, cook the leeks for 10 mins or until softened, then tip onto a plate and repeat with another third of the butter and the mushrooms. Heat the remaining butter in the same saucepan and, once melted, stir in the flour and cook the sandy paste for 1 min, then stir in the chicken stock a ladleful at a time. Leave on a low heat to simmer for 5 mins, then stir the chicken, leek, mushrooms, cream and mustard into the sauce, add the parsley and season with salt and cracked black pepper. Spoon into a 20cm pie dish and leave to cool.
- Heat oven to 190C/170C fan/gas 5. Lay a sheet of filo on a chopping board and brush with olive oil, then place on top of the pie with the corners resting on the sides of the dish, then repeat the process, placing the next sheet slightly off-centre - the idea is to fan the sheets of filo. Brush every layer with oil, and on the last layer sprinkle over salt, thyme leaves and nigella seeds. Press the pastry gently into the edge of the dish. Bake for about 1 hr until the pastry is deep golden, then remove from the oven and serve with buttered cabbage and mashed potato, if you like.
Nutrition Facts : Calories 820 calories, Fat 54 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 1.7 milligram of sodium
CREAMY LEEK PHYLLO PARCELS
Make and share this Creamy Leek Phyllo Parcels recipe from Food.com.
Provided by PinkCherryBlossom
Categories Cheese
Time 45m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180ºC.
- Grease a large baking tray.
- Melt the butter in a saucepan and fry the leek until soft then beat in the cheese until thoroughly mixed. Season with pepper and nutmeg.
- Brush 1 sheet of phyllo pastry with olive oil and fold in half lengthways.
- Place 1/6th of the filling mixture at the bottom of the strip of pastry.
- Fold over in a triangle shape. Continue folding, keeping the triangle shape, until you reach the end of the strip of pastry.
- Make sure the filling is completely enclosed.
- Place on the baking tray and brush with oil. Repeat this for the remaining pastry.
- Cook for 20-25 minutes until crisp and slightly browned. Cool slightly before serving.
Nutrition Facts : Calories 311.3, Fat 21, SaturatedFat 12.3, Cholesterol 54.5, Sodium 336, Carbohydrate 25.4, Fiber 1.4, Sugar 1.5, Protein 5.8
SALMON & LEEK FILO PARCELS
Make and share this Salmon & Leek Filo Parcels recipe from Food.com.
Provided by hard62
Categories Lunch/Snacks
Time 40m
Yield 3 Parcels, 3 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 180°C Put the leeks, ginger & garlic into a large saucepan with 3 tbsp water and a small knobs of butter. Cover, then cook for 5-10 mins until tender. Remove from the pan, allow to cool, then mix with the lemon, parsley & spinach. 

To assemble the parcels, spray a sheet of pastry with oil, then lay 2 more sheets on top, spraying oil between each layer. Do the same with remaining 3 sheets, then cut in half. Place 100g of salmon in the centre, season, then spoon over quarter of the leek mix, white sauce and grated cheese. Bring up 2 edges of pastry over the salmon to enclose. Brush the open ends with butter/oil, and fold up and over to seal. Put on a baking sheet and brush with butter.

Put onto a lightly greased baking sheet, then cook for 15-25 mins until browned and crisp.

Delicious served with Vegetables.
Nutrition Facts : Calories 509.7, Fat 22.2, SaturatedFat 8.5, Cholesterol 55.8, Sodium 1778.6, Carbohydrate 39.6, Fiber 3.3, Sugar 5.3, Protein 37.9
CREAMED LEEKS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cut off roots of the leeks and peel off any withered leaves. Cut off 2 inches from green tops. With a sharp knife slit the green parts in half lengthwise stopping an inch from root end. Make another slit, lengthwise and perpendicular. Spread leaves apart an rinse them under running water, carefully looking out for hidden grit. Cut leeks crosswise into 1 1/2-inch lengths.
- Heat butter in a saucepan and add the leeks. Toss to combine them with the butter. Add the broth, cover and simmer for 15 to 20 minutes or until completely tender. You may do the recipe 2 to 3 days in advance up to this point. Over medium heat, evaporate the liquid from the leeks and when they are totally dry add heavy cream, starting with 1/4 cup or so and simmer, stirring continuously until the cream has been absorbed by the leeks. Add 1/4 cup more and repeat if you wish. Season to taste with salt and pepper.
CREAMY CHICKEN & LEEKS
This creamy, comforting combination is the perfect topping for baked spuds
Provided by Good Food team
Categories Dinner, Main course, Side dish, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan and fry the bacon for 2 mins. Add the chicken, then cook with the bacon for a further 2-3 mins, until the pieces begin to turn golden. Tip in the leeks and cook gently for 10 mins until wilted and tender.
- Stir through the flour and gradually add the stock, stirring constantly. Add the wholegrain mustard and crème fraîche, stir again, then simmer gently for 5 mins until the sauce is slightly thickened and creamy. Serve on top of baked jacket potatoes.
Nutrition Facts : Calories 384 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1.75 milligram of sodium
ROAST VEGETABLE FILO PARCELS
A quick and easy recipe for a lunch time treat , or something different to go with your Sunday roast
Provided by Niping
Time 1h10m
Yield Makes 6 parcels
Number Of Ingredients 12
Steps:
- Heat the oven to 180C. In a small bowl, mix together 1 tbsp of the dried sage and the ricotta cheese. Set aside in the fridge.
- Chop up the vegetables for roasting - the harder vegetables will take longer, so need to be smaller than the rest. Place in a large bowl and mix with the oil, 1 tbsp of dried sage and season well with salt and pepper.
- Smash the garlic cloves with the flat side of a knife and rub around the inside of the roasting tin; put the garlic in with the rest of the vegetables and place everything in the roasting tin. Spread out evenly.
- Roast until soft - removing from the oven every 15 minutes to turn over to ensure even cooking - before removing from the oven and allowing to cool slightly whilst you work on the pastry. Remember to remove the garlic cloves and discard. Turn the oven up to 200C.
- Take 3 sheets of the filo pastry; spread the first out on clean, dry surface and brush lightly with some melted butter. Place the second sheet on top and repeat until you have three sheets stuck together. Cut in half; one half will form one parcel. Repeat until you have enough pastry prepared for six parcels.
- Remove the sage/ricotta mix from the fridge. Spread 1 tbsp of the mix in the centre of each sheet of filo; pile the roast vegetables on top of the cheese. Fold up the pastry to form parcels, using melted butter to seal the pastry. There may be left over vegetables which can be used as leftovers.
- Place the parcels on a baking tray (non-stick) and cook for 15 minutes - or until the pastry is golden brown.
CHICKEN, MOZZARELLA & PESTO FILO PARCELS
These crisp, pastry parcels from Olympian Tom Daley are stuffed with mozzarella, fresh pesto and chicken. They're simple, filling and perfect for two
Provided by Tom Daley
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and put a baking tray in to heat.
- Grind together the oil, basil and pine nuts in a pestle and mortar to make a rough pesto. If you don't have a pestle and mortar, chop the basil and nuts very finely and mix with the oil. Season.
- Put the chicken, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.
- Pile up the filo pastry on a board, then cut in half to make two squares (each with four pastry layers). Set one pile aside and with the other pile, twist each sheet around slightly to make a star outline.
- Spoon half the mixture on to one of the piles of pastry. Brush a little melted butter around the base, then gather up the outsides and scrunch them together. Brush half the remaining butter over the top. Repeat with the remaining ingredients to make another filo parcel.
- Transfer the parcels to the preheated baking tray and bake in the oven for about 25 mins until golden. Serve with green vegetables or salad.
Nutrition Facts : Calories 676 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 1.7 milligram of sodium
SALMON & LEEK PARCELS
Much easier than it looks, once you have mastered this salmon in filo recipe it will be a dinner party favourite
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Put the leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter. Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.
- To assemble the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the centre, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.
- Brush both the parcels with melted butter. Put onto a lightly greased baking sheet, then cook for 20-25 mins until browned and crisp. Delicious served with a green salad.
Nutrition Facts : Calories 793 calories, Fat 55 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 1.75 milligram of sodium
CREAMY CRAB PHYLLO PARCELS
A fantastic Crab appetizer everyone will enjoy - easy to make, freeze, and take out when you need them!! Found in Saltscapes magazine!!
Provided by Chef mariajane
Categories < 60 Mins
Time 35m
Yield 18-20 serving(s)
Number Of Ingredients 9
Steps:
- Thaw phyllo sheets according to package directions.
- In a medium bowl, combine cream cheese, parmesan, mayonnaise, chives and Tabasco; mix until smooth. Fold in crab (if using frozen crab, squeeze out excess liquid first).
- Prepare and handle phyllo according to package directions. Double each sheet and cut into strips. Brush with melted butter; add 1 tablespoons of crab filling to a strip and sprinkle with 2-3 peppercorns before folding into triangles (the method is explained on the package). Brush again with melted butter. Place in a 9x13 - inch glass baking dish. Bake at 350 for 35-40 minutes. Cool on a wire rack; freeze.
- To serve: Place frozen pastries on a cookie sheet and bake for 15-18 minutes, or until hot.
Nutrition Facts : Calories 180.9, Fat 10.7, SaturatedFat 5.1, Cholesterol 29.5, Sodium 363.7, Carbohydrate 15, Fiber 0.5, Sugar 0.8, Protein 6
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