Gorgonzola Filo Parcels
Gorgonzola Filo Parcels

Ingredients

Method

  • 300ml veg oil for frying
  • 4 sheets of ready made filo pastry
  • 1 egg, beaten
  • 1 tbsp double cream
  • 85g gorgonzola, cubed
  • 2 slices prosciutto, chopped
  • 2 sprigs thyme, leaves only
  • Salt and pepper
  • Sesame seeds to serve
  • First of all, heat up your veg oil in a deep pan until it is at sizzling temperature. While that’s heating up, lay out 2 sheets of filo, mix the egg and cream together, and brush onto the pastry. Layer another sheet on top of each, and brush again. Cut the double-layered sheets lengthways into four, so you have eight strips of pastry.
  • Mix together the cheese, ham, and thyme, along with some seasoning. Place a tablespoon of the mixture at one end of your pastry strip, brush some more egg and cream mix around the filling, and roll up to make a triangle. Brush again. Deep fry for 5 minutes or until golden, remove and drain on kitchen paper, and sprinkle with sesame seeds.
15 mins
2 serving
This recipe pairs perfectly with the Mitchelton 'Victoria Series' Cabernet Sauvignon 2018 from Goulburn Valley, Australia.

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