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Ingredients
3 leeks, shredded
Zest and juice of 1 orange
75 g (3 oz) dried cranberries
50 g (2oz) Brazil nuts, chopped roughly
75 g (3 oz) Caerphilly cheese, diced roughly
250 g (9 oz) filo pastry
50 g (2 oz) butter, melted
Preheat oven to 220C, 425F or gas mark 7.
Sweat leeks in a knob of butter for a few minutes to soften. Add orange juice and zest, cranberries, nuts and cheese. Mix then allow to cool. Brush one sheet of filo with butter, top with another and repeat until you have 3 layers, all brushed. Fold once along the long side (to give 6 layers). Cut in half to give 2 rectangles. Place a mound of filling in centre of each rectangle, then scrunch up pastry to make a parcel. Brush with remaining butter. Repeat with remaining filo and filling to make two more parcels. Place parcels on a baking sheet and bake for 20 to 25 minutes.
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