Red Pepper and Watercress Filo Parcels
Red Pepper and Watercress Filo Parcels
 Prep Time ~ | Cooking Time ~ |
 Approx Cost ~ £? |  Difficulty ~ Easy |
 Freeze ~ ? |  Serves ~ 8 |
Tip ~
Ingredients:
3 red peppers, halved and seeded
175g/6oz watercress
225g/8oz ricotta cheese
50g/2oz blanched almonds, toasted and chopped
Salt and black pepper
8 sheets filo pastry
30ml/2 tbsp olive oil
Method:
- Preheat the oven to 190C, 375F, gas mark 5.
- Place the peppers under a hot grill until blistered and charred. Place in a plastic bag, when cool enough to handle, peel.
- Place the peppers and watercress in a food processor and pulse until coarsely chopped. Spoon into a bowl.
- Mix in the ricotta and almonds and season to taste.
- Working with 1 sheet of filo pastry at a time, cut out 2 x 18cm/7inch and 2x5 cm/2inch squares from each sheet. Brush 1 large square with a little oil and place a second large square at an angle of 90 degrees to form a star shape.
- Place 1 of the small squares in the centre of the star shape, brush lightly with oil and top with a second small square.
- Top with 1/8 of the red pepper mixture. Bring the edges together to form a purse shape and twist to seal. Place on a lightly greased baking sheet and cook for 25-30 minutes until golden.