Helen’s Vegan Cream Cheese & Cranberry Parcels
A real delight as a starter for your table. Make them with bought vegan cream cheeze or make your own with our easy and quick recipe.
Top tip – try experimenting with different fillings in these little parcels – like spinach and mashed tofu with paprika; vegan pesto, cherry tomatoes or garlic mushrooms with the cream cheeze, for example.
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Total time
30 minutes
Cuisine
British
Meal
- soups-starters
Servings
4-6
Ingredients
- ¼ tub vegan cream cheeze like Sheese, Tesco or Tofutti or make your own vegan cream cheese.
- 225g/8oz packet fresh or frozen filo pastry
- 25g/1oz vegan margarine, melted
- 30ml/6tsp cranberry sauce
Instructions
- Pre-heat the oven to 190°C/375°F/Gas Mark 5.
- Take 3 sheets of filo pastry at a time. Cut in half so you have 10 12.5cm/4-5 inch squares. Take one square and brush with a little melted butter or margarine. Place another square on top at an angle, and brush again. Do the same with a third sheet
- Place a teaspoon of cream cheese in the middle of the filo pastry and top with a teaspoon of cranberry sauce. Bring the edges of the pastry up together and pinch them to form a little parcel (money-bag shape). Make up the rest of the parcels in the same way.
- Brush with melted vegan margarine and place on a greased baking tray.
- Bake in the pre-heated oven for 15-20 minutes until the pastry is crisp and golden. Serve hot with extra cranberry sauce.
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