1 pack of brie
1 jar of SDCF Chilli Jam
1 pack of ready rolled filo pastry
Olive oil or melted butter
Pre-heat oven to 180°C or Gas Mark 4.
Make the parcels by placing a sheet of filo pastry on the work surface (keep the remaining sheets covered in cling film).
Brush the sheet of pastry with a little olive oil or melted butter.
Cut the pastry into squares (about 12cm or 15cm square).
Place three squares on top of each other, at an angle to make a star shape (oil side up)
Place a small piece of brie in the centre of each square, top with a little chilli jam and then another piece of brie.
Fold the pastry up around the filling and scrunch the top so it holds together.
Bake for approximately 30 minutes until the cheese is melted and the pastry is golden brown and crisp.
For a variation, add a little bit of cooked bacon or chorizo to each parcel with the Chilli Jam, or try using goats cheese or feta cheese.
Another variation is to make open filo parcels/tart cases - use half size pastry squares pushed into holes in mini muffin tins.