Stilton Parcels & Apple Sauce
Member recipe

Stilton Parcels & Apple Sauce

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Serves 1 - 8 Parcels

Crisp little filo parcels bursting with Christmas flavours, perfect as a starter or drinks nibble.

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  • · 150g spinach
  • · 50g Stilton
  • · 25g walnuts
  • · 6 x 25x24cm sheets filo pastry
  • · 40g butter
  • · Chives, optional
  • Sauce:
  • · 4tbsps Bottlegreen Blackberry and Russet Apple Cordial
  • · Juice of 1 clementine


    1. 1. Preheat oven to 200c, 400f, gas mark 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.
    2. 2. Place in a bowl, cut the Stilton into small cubes and add with the roughly chopped walnuts, mix together.
    3. 3. Melt the butter. Brush a sheet of filo lightly with the melted butter, top with another piece of filo and brush again, repeat with a third sheet. Cut into 4.
    4. 4. 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 3 filo sheets. Cook for approx 10-15 minutes until golden. Tie with the chives if using.
    5. 5. To make the sauce, place the Cordial and clementine juice in a small pan, boil for several minutes until reduced and thickened slightly. Serve with the parcels as a dipping sauce.

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