Spring Vegetable And Goats Cheese Filo Parcels With A Caramelized Apple Compote Recipe

I tried a similar version of this last week whilst I was in Morocco, at the Earth Cafe.

The apple and goats cheese work very nicely together and when I made this at work it sold out pretty fast! Enjoy!

This is a rough-ish  recipe as however many parcels it will make will depend on the sheets of filo you get in your pack / don't rip etc.

I used roasted butternut squash, courgettes, red onion, red pepper and blanched kale as my vegetables but you could use pretty much any!

Ingredients:
Pack Filo Pastry
Vegetables (see above)
Goats Cheese
Apples
Oil (for brushing)

Method:
Pretty straightforward really!
Preheat gas to 200 degrees C.



       Compote

• Peel and small rough chop the apples removing all the pips.
• Cook on the stove in a pan with a little water and sugar.
• It will stick slightly, let it do so as this adds colour and flavour!

       Parcels

• Roast your veggies or steam them, pan fry them, boil them it really is up to you, this is a very versatile recipe. Make sure to leave them with a bit of crunch.
• Gently seperate your filo. Each parcel needs 2 sheets. lay these on top of each other. (Tip - with filo, a slightly damp tea towel, laid over the remaining filo, whilst you begin working on a parcel, helps it to not dry out!)
• Layer your vegetables and finish off with a gooey slice of goats cheese.
• Brush the sides with oil and fold them over like you are wrapping a present - bringing them over together neatly on top.
• Garnish with remaining pepper and bake for 10-15 minutes
• Serve with the apple compote! 

Sorry I have no finished picture of the parcels but they did sell out before I had the chance to photograph any!