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Ruby Chard and Ricotta Parcels with Thatchers Rosé

Ingredients:

  • 170g chard leaves, stalks removed, chopped (approx. 130g cooked)
  • 1 box of filo pastry
  • 25g pecorino cheese, finely grated
  • 250g tub of ricotta cheese
  • 15g knob of butter, plus 80g butter, melted
  • 2 pinches of mace powder
  • 1 small or ½ large garlic cloves, finely chopped
  • Salt and pepper

 

  1. Preheat the oven to 180°C/350°F/Gas mark 4. Line a large tray with parchment paper.
  2. Place a large pan on a medium heat and add in the butter and let it melt.
  3. Add the chopped garlic and fry for a couple of minutes, then add the chard.
  4. Season the chard with a good pinch of salt and a few twists of pepper and stir. Cook the chard until it has wilted down and any water has evaporated.
  5. Remove the chard from the pan and allow it to cool.
  6. Meanwhile, in a bowl add the cooled cooked chard, ricotta cheese, pecorino, mace, a scant pinch of salt and some good twists of pepper and stir it all together. You can chill this in the fridge until you are ready to make the parcels. Try the mixture to make sure you are happy with the balance of salt and pepper.
  7. Open your box of filo pastry and unfold it once onto the work surface, so that it is still folded in half but if it was opened out fully the shortest length is across the top (horizontal) and the longest down the side (vertical). Cut the pastry vertically to create 3 sections. Each section should have a width of around 8.5cm. Open out the pastry to its full length and work with 1 piece at a time. Cover over the other filo pastry with a damp tea towel to avoid it drying out.
  8. Brush the piece of filo pastry with melted butter, and then place 25g of the chard and ricotta mixture into the top left hand corner of the pastry. Now you need to perform a series of turns to create the triangle parcel. Pull the left hand corner to the right hand corner, and seal the right hand side by pressing with your finger. Then pull it straight down and seal the right hand side again. Then pull the right hand side corner across to the left corner and seal the left hand side and the bottom. Repeat the process until you have created a parcel and any excess ends are just tucked in. Be sure to give the parcels a little press so that the mixture spreads to the corners and it doesn’t burst out too much during cooking.
  9. Butter both sides of the parcel and place it on the lined tray. Repeat the process until you have used up all of the mixture (approx. 15).
  10. Place the tray in the oven and cook for 20-23 minutes turning the tray at least once so that the parcels cook evenly. The parcels are ready when they are golden all over. Once out of the oven, allow to cool slightly, but serve warm or cold with a glass of cold Thatchers Rosé!

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