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Mozzarella and tomato parcels

Ingredients 8
Servings 25


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


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.

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