Goat's Cheese, Onion and Walnut Filo Parcel
with Asparagus, Herby Sweet Potato and Creamed Spinach
This Goat's Cheese, Onion & Walnut Parcel is bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Dried Oregano
100
Baby Spinach
15
Honey
200
Asparagus
2
Sweet Potato
1
Garlic Clove
24
Balsamic Vinegar
(Contains Sulphites)
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
0.42
Filo Pastry Sheets
(Contains Cereals containing gluten, Soya)
125
Goat's Cheese
75
Creme Fraiche
(Contains Milk)
2
Red Onion
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Remove the filo pastry from the fridge and bring it to room temperature, (see ingredients for amount of pastry you need) remove from the packet and lay flat on the counter covered with a damp tea towel. Halve, peel and thinly slice the red onions. Heat a drizzle of oil in a large frying pan on medium high heat. Once hot, add the onion, season with salt and pepper and fry until really nicely softened, 10-12 mins. While the onion is cooking, chop the sweet potato into 2cm chunks (no need to peel). Trim the ends from the asparagus. Peel and grate the garlic, roughly chop the walnuts.
Pop the sweet potato chunks on a large low sided wide baking tray. Drizzle with oil, then sprinkle over the dried oregano and season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Once the onions are really nice and soft, add the balsamic vinegar and a pinch of sugar and cook, stirring, until the balsamic has evaporated, 1-2 mins. Remove from the heat. Cut the filo pastry sheets in half widthways to make squares. You will need 3 squares per person. Lay one square on a chopping board. Drizzle with a little oil and using your hands or a pastry brush spread the oil evenly over the pastry. Take another square, lay on top of the first a few degrees to the right - you want to make a bit of a star shape. Drizzle and brush with oil. Repeat with the 3rd square, brushing with oil again.
Add a spoonful of caramelised onions to the middle of the pastry star (make sure you divide equally!), top with 3 slices of goat's cheese, a drizzle of honey and and finish with a handful of walnuts (make sure you distribute the filling evenly - it's 1 parcel per person). Draw up the edges and scrunch the top to make a 'teardrop' shaped parcel. Place on a baking tray. Repeat for the other parcel(s) - 1 per person. Drizzle some oil over the parcels. Transfer the sweet potato to the middle shelf of your oven and bake the parcels on the top shelf of your oven until golden, 15-20 mins.
Halfway through the parcel cook time, add the asparagus to one side of the sweet potato tray, drizzle with oil season with salt and pepper and toss to coat. Pop back in your oven to roast until tender, 8-10 mins. Meanwhile, pop your empty frying pan back on medium heat heat (no need to wash) and add the baby spinach. Season with salt and pepper and add a splash of water. Stir fry until wilted, 2-3 mins, then stir in the garlic and cook for 1 minute. Add the creme fraiche, stir together and cook until the creme fraiche is piping hot. Remove from the heat.
Taste the spinach and add salt and pepper if you feel it needs it, add a splash of water too if it's a bit thick. Serve the parcels with the roasted sweet potato and asparagus alongside. Finish with a spoonful of creamed spinach and enjoy!
