Sous Chef

Mindset (noun) the established set of attitudes held by someone.

Every cook has a hang-up about something, some people are terrorised by the mere thought of making pastry, others get all sweaty and anxious about gelatine, my personal culinary phobia was phyllo pastry. I say was, because I conquered my fear and I touched for the very first time!  (enjoy the ear worm)

OMG it’s so easy! what was my problem?! *hits forehead with palm* I predict a rash of phyllo pastry recipes coming your way! Be sure to follow the instructions on the box regarding defrosting, you can re-freeze what you don’t use. Once you have unwrapped the pastry, cover with a clean damp cloth to stop it drying out.

1x 125g round of Camembert cut into 4 pieces

2 sheets of phyllo pastry ( I used 3 and it was a little too much pastry)

melted butter

A sweet preserve,  jelly or chutney to serve with the parcel

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Preheat your oven to 200c

Grease or line a baking tray

Put a sheet of baking paper on your work surface,

Unroll the pastry and place one sheet onto the baking paper and brush well with melted butter.

Place another sheet on top of the first sheet and cut into 4 equal squares.

Place the cheese in the middle and gather the pastry carefully into little parcels and tie with string.

Brush each parcel gently with melted butter and place on your baking tray and cook for 10 – 12 minutes until golden and crisp.

Remove the string and tie with the green of a spring onion or a chive.

Serves 4

I think next time I make these I will add some toasted nuts on top of the cheese, or some preserved fig or………these easy parcels lend themselves to adaptation.