• Sarah Rainey

Halloumi parcels


Crisp, golden pastry parcels filled with oozy, melty cheese. Have I got your attention yet?

Halloumi is THE cheese of the moment - if nothing else so you can make that 'What did the cheese say to itself in the mirror?' joke - and these little crunchy morsels sum up everything I love about the salty Mediterranean delicacy.

Make them ahead of time and crisp them up in the oven ahead of dinner as a starter or side dish - and serve with a big bowl of your favourite sauce for dunking.

Makes 10

Ingredients:

160g halloumi cheese

60g salted butter

10 sheets of filo pastry

Method:

Preheat the oven to 200C (fan 180C) and line a baking tray with greaseproof paper.

Finely grate the halloumi. Melt the butter in the microwave. Put a sheet of kitchen paper over the top of the bowl to prevent it from spattering everywhere as it melts.

Lay out the first sheet of filo and, using a pastry brush, brush it with melted butter. Lay another sheet of pastry on top and repeat, so you have three sheets.

Slice the pastry vertically into four even strips.

Use a teaspoon to place a generous mound of halloumi at one end of each strip. Taking each in turn, diagonally fold the pastry over the cheese to make a triangle, and keep folding upwards in the same pattern until you reach the top.

Use some more melted butter to seal the parcel and glaze it. Repeat with the remaining cheese.

Arrange the parcels on the baking tray and bake for 20-25 minutes, turning halfway through, until they’re crisp and golden. Enjoy hot, dunked in chilli sauce.

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Content © Sarah Rainey

Photos © Clare Winfield, Alex Luck & Al Richardson

Styling © Emma Lahaye, Octavia Squire, Laurie Perry & Sarah Rainey

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