Cheese and cranberry parcels with baby kale salad
Prep time: 20 minsTotal time: 
Cheese and cranberry parcels with baby kale salad
Prep time: 20 minsTotal time: 
Emanuelle Lee
Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.
Emanuelle Lee
Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.
Ingredients
- 2 large filo sheets
- 45g butter, melted
- 80g Brie or Camembert, cut into 4 pieces
- 4 tsp cranberry sauce
- 1 tbsp olive oil
- zest and juice of ½ lemon
- 1 x 80g pack mixed baby kale
- 1 tsp honey
- 25g walnuts, chopped
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Lightly brush each sheet of filo with melted butter, then lay them on top of each other. Cut into 4 equal strips (so each strip is 12cm wide).
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Put a piece of cheese towards the end of each filo strip, then top with a teaspoon of cranberry sauce and a sprinkling of black pepper. Fold the corner of the filo strip over the filling – towards the other side of filo – to form a triangular shape.
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Keep folding the filo over itself until you reach the end and it has formed a triangular parcel. Brush a little butter over the seam to keep it sealed. Put the parcels on a lined baking sheet, brush with any remaining butter, and bake for 20 minutes.
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Meanwhile, whisk together the olive oil, lemon zest and juice and some seasoning to make the dressing.
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When the parcels are crisp and golden, toss the kale in the dressing and divide it between 2 plates. Add 2 parcels to each, then drizzle the honey over the parcels and salad, and sprinkle over the chopped walnuts.
