3 tied up pastries on a white plate.

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Present Parcels
A Lambert Produce Recipe

Present Parcels Recipe

3 tied up pastries on a white plate.

These delightful present parcels are the perfect appetisers at any holiday party or occasion.

Prep

Cooking

Serves

Ingredients

  • 1 tablespoon olive oil
  • 250g butternut pumpkin, deseeded and cut into cubes
  • 1 red capsicum, halved, deseeded, and finely chopped
  • 200g broccoli, cut into small florets
  • ½ cup frozen peas, thawed
  • 1 can of creamed corn
  • 1 cup coarsely grated coriander
  • Olive oil (for brushing)
  • 16 sheets filo pastry, halved crossways
  • 50g butter, melted
  • 16 long fresh chives

Method

1. Heat olive oil in a large non-stick frypan over medium heat.

2. Add the pumpkin and cook until golden brown, stirring occasionally.

3. Add the capsicum and cook until tender.

4. Add the broccoli and peas, and cook until the broccoli is tender-crisp.

5. Remove from heat and set aside to cool for 10 minutes.

6. Add the creamed corn and coriander to the pumpkin mixture and stir until just combined.

7. Season the mixture to taste with salt and pepper.

8. Preheat oven to 180°C.

9. Grease a baking tray with extra olive oil.

10. Divide the pumpkin mixture into 8 equal portions.

11. Place the filo sheets on a clean work surface and cover with a clean tea towel, followed by a damp tea towel to prevent the pastry from drying out.

12. Brush 1 filo sheet with some melted butter and top with another filo sheet, rotating slightly.

13. Continue layering with melted butter and 2 more filo sheets.

14. Place 1 portion of the pumpkin mixture in the center of each filo stack.

15. Pinch the edges together to enclose the filling and form a pouch.

16. Place the pouches on the prepared baking tray.

17. Bake in the preheated oven for 20 minutes, or until the parcels are golden brown and heated through.

18. Remove from the oven and set aside for 5 minutes to cool slightly.

19. Meanwhile, place the chives in a medium heatproof bowl.

20. Cover the chives with boiling water and set aside for 1 minute to soften.

21. Drain the chives well.

22. Tie 2 chives around the “neck” of each filo pouch.

23. Arrange the filo pouches on a serving platter.

24. Serve immediately and enjoy!