Green Parcel Pie
Serves 2. Recipe devised by Kate Morris and Sally Brown.
You will need:
- 50–60g courgette
- 1 egg
- 100g soft cream cheese with chives
- 1 tablespoon ready-grated Parmesan cheese
- 40–50ml rapeseed oil
- 3 sheets filo pastry
- pinch of pepper
Remember to ask a Grown-up for help.
What to do:
You will need - workmat, measuring jug, scales, tablespoon, fork, pastry brush, grater, 2 mixing bowls , baking tray, small loaf tin (500g size) , oven gloves (for adult use).
Wash your hands and put an apron on. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven to 180°C Fan/200°C/gas mark 6. Put some baking paper on the baking tray.
Start by making the pie filling. Grate the courgette and put into a bowl then put to one side ready for later.
Break an egg into the other bowl then beat it up with the fork. Then add the cream cheese and mix into the egg using the fork. Add the Parmesan and some black pepper. Stir well, then add the grated courgette and give the mixture another good stir.
Brush the inside of the loaf tin with the oil and line with a sheet of filo pastry with the extra falling over the outside of the tin.
Dot with more oil, then lay another sheet on top creating extra overlap on the side. Add the third sheet on top.
Scoop and splash your cheesy filling into the pie then fold the left over pastry over the top, a layer at a time, hiding the filling. Dot the pastry with oil as you build the layers. Lastly dab the top of filo pastry with more oil.
Ask a grown-up to put it in the oven for 20-25 minutes or until the filo topping is golden and crispy. Serve with some cooked peppers.