These plant based garlic and herb cheese filo parcels are a delicious bite of crisp, flaky pastry, with a smooth creamy herby cheese and the tangy onion chutney which goes well with the roasted peppers. They are perfect as a plant based starter.
The best thing are these parcels are just an assembly of shop bought items. As long as you can fold and use a pastry brush these are easy to make and they look very chefy.
Because filo pastry dries out quickly once opened, its a good idea to get the process set up to make the parcels.
- Melt the plant based butter have a pastry brush ready.
- Open the cream cheese and have a desert spoon ready
- Open the onion chutney ready
- Line a metal baking tray with non stick parchment paper
Now open the filo pastry and unwrap so you can get access to the sheets
Lay one sheet on the kitchen work surface and using the pastry brush coat with melted plant butter.
Now lay another filo sheet on top of this ‘buttered’ sheet
Put a large tablespoon of the plant based herb cheese into the corner of the sheet.
Put small table spoon of onion chutney next to the cheese.
Now fold the sheet up as if you are wrapping the cheese and chutney up like a present and trapping the cheese and chutney so it cannot leak out during the cooking.
It’s important that every time you fold, brush any dry sides with the melted butter, this is what makes the pastry crispy when its cooked.
Once you have folded a couple of times on each way, cut off the excess and place the parcel on the lined baking sheet and give it a final brush with the melted butter. Repeat until you have enough parcels.
These can now be placed in the fridge and kept until ready to cook.
When you are ready to cook, preheat the oven to 180C and place the baking tray with the parcels into the oven to 15-20 mins.
While they are cooking, prepare the roasted peppers. Remove the peppers from the jar and drain, cut them into slivers so there are 3 pieces per plate.
Place the peppers on a place in a chefy way and drizzle swirl of balsamic glaze around and over the peppers.
Once the filo parcels are cooked, remove from the oven and use a fish slice to place them on top of the peppers. Garnish with a single chive and serve.
ingredients 
line a baking sheet 
Melt the plant butter 
brush one sheet with melted butter and cover with another sheet 
place a blob of cheese and chutney into a corner and wrap, brushing with butter as you wrap 
place on baking sheet and place in fridge until ready to use. 
Serve the filo parcel on a bed of roasted peppers with a balsamic drizzle
Filo parcels with cream cheese and onion chutney
Ingredients
- 450 g roasted peppers – 1 jar of roasted peppers
- 340 g garlic and herb vegan cream cheese 2 – tubs of plant based cream cheese
- 150 g onion chutney
- 220 g filo pastry – 1 packet of filo pastry
- 20 g balsamic glaze
Method
- The best thing are these parcels are just an assembly of shop bought items. As long as you can fold and use a pastry brush these are easy to make and they look very chefy.Because filo pastry dries out quickly once opened, it's a good idea to get a production line set up to make the parcels.
- – Melt the plant based butter have a pastry brush ready. – Open the cream cheese and have a desert spoon ready – Open the onion chutney ready – Line a metal baking tray with non stick parchment paper – Now open the filo pastry and unwrap so you can get access to the sheets
- Lay one sheet on the kitchen work surface and using the pastry brush coat with melted plant butter.
- Now lay another filo sheet on top of this 'buttered' sheet
- Put a large tablespoon of the plant based herb cheese into the corner of the sheet.
- Put small tablespoon of onion chutney next to the cheese.
- Now fold the sheet up as if you are wrapping the cheese and chutney up like a present and trapping the cheese and chutney so it cannot leak out during the cooking.
- It's important that every time you fold, brush any dry sides with the melted butter, this is what makes the pastry crispy when its cooked.
- Once you have folded a couple of times on each way, cut off the excess and place the parcel on the lined baking sheet and give it a final brush with the melted butter. Repeat until you have enough parcels.
- These can now be placed in the fridge and kept until ready to cook.
- When you are ready to cook, preheat the oven to 180C and place the baking tray with the parcels into the oven to 15-20 mins.
- While they are cooking, prepare the roasted peppers. Remove the peppers from the jar and drain, cut them into slivers so there are 3 pieces per plate.
- Place the peppers on a place in a chefy way and drizzle swirl of balsamic glaze around and over the peppers.
- Once the filo parcels are cooked, remove from the oven and use a fish slice to place them on top of the peppers. Garnish with a single chive and serve.
Notes
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).