Preparation

25 minutes (it's a bit fiddly)

Cooking

10 - 12 minutes

Portions

Four parcels

Chef says

Cambozola, the love child of gorgonzola and brie, is mild enough to not completely overpower your palate.

Tips

Why not swap cambozola for goats cheese?

By Karen, Walden Local Food

Ingredients

100g mushrooms

100g spring onions (a bunch)

120g cambozola cheese

Filo pastry (I used frozen)

Butter for brushing

Salt and pepper

Served with roasted beetroot and cress

Method

1. Roughly chop the mushrooms and fry in a little butter for 5 minutes. Take off the heat.
2. Chop the onions and a mix with the shrooms. Season with salt and pepper.
3. Unfurl your filo, and cut twelve 18cm squares.
4. Brush one square with melted butter, place a second square on top and brush with butter. Then a third.
5. Are you ready for the maths? The filling should be placed in a square leaving around 7.5cm of pastry bare at the top, 3cms at the bottom and 3cms on the left plus right sides.
6. Begin with a couple of slices of cambozola, then a quarter of the mushroom/onion mix.
7. Fold the top bare cms of pastry over the filling, then fold the bottom 3cms upwards, then the sides in. Voila! A parcel. Make 3 more.
8. Place the parcels on a baking tray and brush with melted butter.
9. Oven bake at 200°C for 10 - 12 minutes, turning half way through if you want a crisp bottom and top.
   

Cambozola,
the love child of
gorgonzola and brie.