Stilton, Spinach and Walnut Parcels with Blackberry and Russet Apple Sauce
Serves: 8 Ready in: 15 to 30 mins
Ingredients:
150g spinach
50g vegetarian Stilton, crumbled
25g walnuts, roughly chopped
6 sheets filo pastry, each 25x24cm
40g butter
chives, optional
[hd]For the sauce[/hd]
4 tbsp Bottle Green Blackberry and Russet Apple cordial
juice of 1 clementine
method:
- Preheat the oven to 200/400F/Gas 6. Place the spinach in a large pan with a little water, wilt for a few minutes, drain and squeeze out any juice. Chop finely.
- Put in a bowl with the Stilton and walnuts and mix together.
- Melt the butter. Brush a sheet of filo lightly with the melted butter, top with another piece of filo and brush again, repeating with a third sheet. Cut into four pieces.
- Place teaspoonfuls of the spinach mixture into the centre of each parcel, brush with a little butter, draw up and twist carefully to secure the top of each of the parcels. Brush with butter and place on a baking tray. Repeat with the remaining three filo sheets. Cook for approx 10-15 minutes until golden. Tie with the chives if using. Serve with Blackberry and Russet Apple sauce.
- Make the dipping sauce by pouring the cordial and clementine juice into a small pan and bring to the boil. Turn down the heat and simmer for several minutes until reduced and thickened slightly. Serve with the parcel.
