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MAKE IT: Stilton, Celery & Onion Parcels

This super quick and easy recipe is great for a last minute party treat that will wow guests. The dish also makes a great starter with a cool slaw, or a main course served with a rich ratatouille or steamed vegetables.

Swap the Stilton for feta for a milder flavour, or Cheddar if you’re not a fan of blue cheese.

Throw in a handful of chopped walnuts before cooking, too, to add a nutty flavour that goes so well with Stilton.

Can be eaten hot or cold.

Serves six as party food, three as a starter or main course

Pre-heat oven to 200-220C, Gas Mark 6-7, 400-425F

PROCEDURE:

 

sliced onion Stilton, Celery and Onion Parcels

Chop or slice the onion. Uniformity doesn’t matter here.

Stilton, Celery and Onion Parcels

1. Gently fry the onion in a heavy-bottomed frying pan, with a spray of non-stick oil or splash of olive oil. Add an occasional splash of water to avoid over-cooking and sticking. Cook until browned, almost caramelised, to add a touch of sweetness.

Stilton, Celery and Onion Parcels

2. Roughly chop the celery into small pieces.

Stilton, Celery and Onion Parcels

3. Cube the Stilton.

Stilton, Celery and Onion Parcels

4. Roll out the pastry thinly on a floured board, slicing into two equal rectangular shapes.

Stilton, Celery and Onion Parcels

5. Take a muffin pan, and overlay one piece of pastry, pushing the pastry into the indents.

Stilton, Celery and Onion Parcels

6. Tightly fill each depression with onion, then celery, then Stilton/ cheese of your choice.

Stilton, Celery and Onion Parcels

6. Tightly fill each depression with onion, then celery, then Stilton/ cheese of your choice.

Stilton, Celery and Onion Parcels

7. Brush the pastry surrounds with a little milk or egg, to aid sticking.

Stilton, Celery and Onion Parcels

8. Place the second pastry sheet on top, as a lid.

Stilton, Celery and Onion Parcels

9. Cut the pastry between each depression, making six parcels, then brush pastry with milk or egg again.

Stilton, Celery and Onion Parcels

10. Place in pre-heated oven for 20-25 minutes, until thoroughly browned.

Stilton, Celery and Onion Parcels

The finished parcels….

Ingredients

  • 1 Medium Onion
  • 1 Stick of Celery
  • 100 grammes of Stilton, or cheese of your choice
  • 330 grammes, 1 Packet of Ready-Made Frozen Pastry
  • Egg or milk, for sealing and washing

Procedure

  • 1. Gently fry the onion in a heavy-bottomed frying pan, with a spray of non-stick oil or splash of olive oil. Add an occasional splash of water to avoid over-cooking and sticking. Cook until browned, almost caramelised, to add a touch of sweetness.
  • 2. Roughly chop the celery into small pieces.
  • 3. Cube the Stilton.
  • 4. Roll out the pastry thinly on a floured board, slicing into two equal rectangular shapes.
  • 5. Take a muffin pan, and overlay one piece of pastry, pushing the pastry into the indents.
  • 6. Tightly fill each depression with onion, then celery, then Stilton/ cheese of your choice.
  • 7. Brush the pastry surrounds with a little milk or egg, to aid sticking.
  • 8. Place the second pastry sheet on top, as a lid.
  • 9. Cut the pastry between each depression, making six parcels, brush pastry with milk or egg.
  • 10. Place in pre-heated oven for 20-25 minutes, until thoroughly browned.


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