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Little Goat’s Cheese Filo Parcels with Cranberry Sauce

These are very easy to make, and universally popular. The number of sheets in a packet of filo pastry, and the size of the sheets, vary from brand to brand; don’t worry about getting the size of the pieces absolutely exact; near enough will be fine. The recipe makes more cranberry sauce than you’ll need for the recipe, but it will keep in the fridge for about 4 weeks or so.

Serves 4–6

1 packet filo pastry, cut into 36 squares, each about 15cm (5in)

Olive oil, for brushing

300g (11oz) smooth white goat’s cheese (the kind without rind)

Baby red chard salad leaves, to serve

A little vinaigrette, to serve

For the cranberry sauce

300g (11oz) fresh cranberries

250g (9oz) golden granulated sugar

Juice of ½ orange

1. Preheat the oven to 200°C (400°F), Gas 6. Brush a 12-hole shallow bun tin with olive oil.

2. To make a parcel, brush the surface of 3 squares of pastry with olive oil and lay them overlapping each other to form a 12-pointed star shape.

3. Put a good heaped teaspoonful (about 25g/1oz) of goat’s cheese in the centre, draw the sides up around it and scrunch them together at the top to form a little parcel. Put it in one of the holes in the bun tin.

4. Repeat with the rest of the filo squares and goat’s cheese, to make 12 parcels in all.

5. Make the cranberry sauce. Put the cranberries into a pan with the sugar and orange juice. Cook over a gentle heat for a few minutes until the sugar has dissolved, then simmer for about 10 minutes, or until the cranberries are tender. The mixture will thicken as it cools.

6. Bake the filo pastries for about 10–15 minutes, or until crisp and lightly browned. Serve at once with the cranberry sauce and a leafy salad dressed with vinaigrette.

Make it vegan: Use vegan cream cheese instead of the goat’s cheese.