Ingredients
• 2 tbs thickened cream
• 1 egg
• 150g cheese (such as leftover brie or cheddar)
• 400g cold leftover boiled or roasted potato, roughly mashed
• 1 garlic clove, finely chopped
• 2 tbs finely chopped dill
• 1 cup flat-leaf parsley, finely chopped
• 12 fresh filo pastry sheets (see note)
• 80g unsalted butter, melted
• 1 tsp paprika
• Mixed green salad, to serve
Method
1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. In a bowl, whisk together the thickened cream and egg, then set aside.
3. Chop or grate the cheese, then mix well with potato, garlic and herbs. Season, then fold in the egg mixture. Set aside.
4. Brush 1 filo sheet with butter. Lay a second sheet on top, brush with butter, then top with a third filo sheet. (Keep remaining filo covered with a damp tea towel while you work.) Halve the filo stack lengthways. Place 2 heaped tablespoons potato mixture along the shorter edge. Fold in sides, then roll up into a spring roll shape. Repeat with remaining filo pastry and potato to make 8 parcels.
5. Place the parcels on the lined tray, seam-side down. Brush with remaining butter and sprinkle with paprika. Bake for 20-25 minutes until golden and warmed through. Cool for 5 minutes, then serve with a mixed green salad.
