Mozzarella and tomato parcels


Ingredients 8
Servings 25
Time

Ingredients

  • 500
    g
    small tomatoes, chopped
  • 1
    bunch spring onions, thinly sliced
  • 45
    ml
    chopped fresh basil
  • salt and milled pepper
  • 10
    sheets
    phyllo pastry
  • 100
    g
    butter, melted, plus extra for greasing
  • 575
    g
    mozzarella cheese, finely chopped
  • 30
    ml
    sesame seeds
 

Method

 
1. Heat oven to 180 ºC. Mix tomatoes, spring onions and basil in a bowl and season with salt and pepper. Lay 1 sheet of phyllo pastry on a chopping board, or any clean, flat surface. Brush with melted butter and lay a second sheet on top. Cut across the width into 5 equal strips. Repeat until all 10 sheets have been used. 2. Place 15 ml (1 tbsp) tomato mixture and 15 ml (1 tbsp) mozzarella about 2,5 cm in from narrow bottom edge, slightly to the right. Fold bottom left-hand comer over filling to make a triangle. Continue folding up in triangles until you have a neat parcel. 3. Make 25 parcels in the same way, brush with a little butter and then sprinkle with sesame seeds. Grease 2 baking sheets, place parcels on them and bake in batches for 10 to 15 minutes, or until golden. Serve garnished with basil and pretty salad leaves.
 

Read more on: bake
 

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