Goat's Cheese Parcels with Watercress Sauce Veg
2 Sheets Phyllo (Filo) Pastry
25g/1oz Butter, melted
275g/10oz Goat's Cheese
Oil for deep frying
For the Sauce
1 Bunch Watercress
240mlg/8oz Natural Yoghurt
1 teasp Lemon Juice
1 teasp Runny Honey
Salt and Black Pepper
Cut the phyllo pastry into 8 equal sized squares and cover with a damp cloth to
prevent them drying out whilst you make each parcel. Cut the goat's cheese into
On a flat surface, take one pastry square, brush with a little of the melted
butter, top with another square and brush this with melted butter also.
Place 1 slice of goat's cheese on the buttered double- thickness pastry square,
gather the corners up together and pinch tightly to form a money-bag parcel.
Cover with a damp cloth .
Repeat with the remaining pastry squares and cheese to make 4 parcels in all.
Cover lightly with a damp cloth whilst you make the sauce.
Bring a large pan of lightly salted water to the boil. Reserve 4 sprigs of the
watercress and blanch the remainder in the boiling water for 3 minutes. Remove
and drain very well, pressing as much water out as possible.
Meanwhile Heat the oil to 180°C, 350°F
Place the watercress and remaining sauce ingredients in a food processor
Transfer the puréed watercress to a saucepan and warm through very gently
making sure you do not boil it as it will curdle.
Deep fry the goat's cheese parcels for 2 minutes, until crisp and golden
brown, you may have to do 2 at a time depending on the size of your deep-fat fryer.
To serve - Divide the sauce between
four serving plates, then place a parcel in
centre of the sauce and garnish with a sprig of watercress. Serve immediately.