These crunchy kale and goats cheese filo parcels are veggie-friendly and they can be enjoyed warm or cold so are perfect popping in your lunchbox or taking on a picnic, or as a tasty snack or starter at home.
If your kale is unwashed then start by rinsing it under a tap and draining in a colander.
Pack the kale into a large pan over a medium heat and stir until the kale is soft and wilted, about 5 minutes then tip back into the colander to drain. When it’s cool enough to handle, squeeze it well to remove as much of the water as possible.
Roughly chop the wilted kale and tip into a mixing bowl.
Add the shallots, garlic, olive oil, lemon juice and a pinch of salt and pepper. Give this a good mix and then add the goats cheese and Parmesan and mix again. Cover with cling film and set aside for later.
Switch your oven on to 160 C / Gas 3. Unwrap the filo pastry and lay one sheet on your work surface. Brush with the melted butter. Lay another sheet of filo pastry on top and repeat until you have a stack of six filo pastry sheets.
Using a large round cutter, cut out 10 discs of filo pastry.
Divide your kale and cheese mixture evenly between the discs by putting about a tablespoon of the mixture in the middle of each pastry disc.
Lightly brush the edges of each disc with the beaten egg and carefully pull up the edges of each disc and pinch together to make a parcel leaving the top open and the filling visible. This part is fiddly so patience is required and remember that they don’t have to be perfect.
Lightly brush around the outside of each filo parcel with the rest of the beaten egg and then sprinkle the sides and top with sesame seeds.
Place the filo parcels slightly apart on a baking sheet lined with baking paper and bake in the oven until the pastry is golden brown and crispy, around 20 minutes. Serve warm or cold.