Carrot and Cheese Parcels
This Recipe I came across by accident when Michael came home with far too many carrots, (10kg)there is only so much carrot cake one can make.
The first time I did make them I thought I would get the kids to help with the wrapping as I didn’t know what they would think. I was surprised Liam wanted to take it for lunch the next day to school and Joshua says he wants these for his birthday dinner. (We get to choose our favorite meal for our birthday). Little more do I need to say they are a hit and now a family favorite, and yes they freeze well.
40gm Butter
1 Leek, cut in green top taken off, washed, Chopped
2 garlic Clove, crushed
6 carrots, grated
1 parsnip, grated
500gm ricotta cheese
3Tbsp Parsley, Chopped
2 Tbsp Fresh Coriander, chopped
1 tsp coriander powder
1tsp cumin powder
Salt and pepper to taste
Packet fillo pastry, fresh in fridge section of the supermarket
60 gm Butter, extra
½ cup grated parmesan or cheddar cheese.
Melt butter in a saucepan, add leek and garlic cook for 5 mins then take off heat, leave until needed.
In a large bowl add grated carrots, parsnip, cheese, parsley, coriander and leek mix add spices. Mix all together season to taste.
Lay the pastry on the bench placing a damp towel over the top to stop drying out whilst working on the parcels.
Brush 1 sheet of pastry with melted butter extra place another sheet on top, cut in half lengthwise then place a spoonful of mixture at one end then put right corner up to make a triangle. Keep folding over itself until one turn left butter, seal. Place on greased baking tray, butter, sprinkle with cheese. Finish remaining mix.
Bake in moderate oven for 20 minutes until golden brown. If freezing any don’t brown as much so when you are reheating you can finish it off to golden brown. Serve with a garden salad or steamed green vegetables.