Leftover Chilli Parcels

LFHW Scotland
30 - 45 mins

Whether you’ve got a pot of chilli con carne in the fridge, or a tub of three bean chilli in the freezer, these deliciously moreish filo pastry parcels make a great snack or main meal served with a side salad. Make sure you gather all your ingredients before you open up the filo pastry - it has a tendency to dry out and become brittle. You can keep it under a piece of greaseproof paper with damp cloth whilst you’re prepping - this can help stop it becoming brittle. If you have any sheets of filo letover, roll them together in wax paper and wrap up - they’ll keep in the fridge for a week, and in the freezer for up to three months.  

leftover chilli con carne, or veggie chilli (chilled)
1 pack chilled filo pastry
30g butter or margarine
sour cream or crème fraîche to serve
chopped spring onions or chives (optional)
Slowly melt the butter in a non-stick pan, and place in a bowl to hand.
Take 4 sheets of pastry and place on a lightly floured surface or board. With a sharp knife, carefully score and cut 4 even-sized squares or rectangles.
Take the first layer of the first square and brush lightly with the melted butter. Place the second layer of pastry on top at an angle, and brush with the butter. Repeat two more times until you have four layers on top of each other.
Depending on the parcel size, fill with 1tbsp of the chilli and pull the corners of the pastry up together to create a purse shaped parcel, pinching it together in the middle to create a seal.
Brush lightly again with butter and place on a non-stick baking sheet.
Repeat the process again to suit how much filling you have.
Palace the parcels in a preheated oven (180c / 160c fan) for around 15 minutes, or until the pastry is golden and the filling is piping hot.