Brie and cranberry parcels

Prep time: 10 mins
Cook: 10 mins
Serves: 18

A simple recipe for a special occasion canapé or starter, using mostly low potassium ingredients.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
10.3g	Carbohydrate
154.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
10.3g	Carbohydrate	154.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Paul Ripley

These tasty filo pastry parcels make a sophisticated treat. Filled with creamy brie, sweet cranberry and a walnut crunch.

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Ingredients

12 sheets of ready rolled filo pastry

18 teaspoons of cranberry sauce (approx. 75g)

100g unsalted butter

50g chopped walnuts

250g brie

Sprinkling of poppy seeds (optional)

Method

Heat oven to 220°C/gas mark 7. Melt the butter and brush it over each sheet of filo and then stack two of the filo sheets on top of each other with wide edges facing towards you.

Cut the brie into 18 chunky fingers and space them across the bottom of the filo sheet. Top each finger with 1 teaspoon cranberry sauce and then sprinkle over a few chopped walnuts. Cut filo into long columns.

Roll up the filo from the bottom. Cut into each roll into three parcels and twist the ends of each parcel to seal. Brush parcels with more butter and sprinkle with poppy seeds.

Repeat steps 2-4 using up all ingredients. Bake in the oven for 10 minutes. Once browned, remove from the oven and allow to cool slightly before serving.

Food Facts

Carbohydrate

The filo pastry and cranberry sauce are the main sources of carbohydrate in this snack. The carbohydrate value has been provided for those who have been trained in insulin adjustment.

Phosphate/potassium

The ingredients in this recipe are low in potassium. It is a snack that can be enjoyed as part of a low potassium diet, in small quantities, for a special occasion. The phosphate in this recipe is provided mainly by the brie and small amount from the walnuts. If you have been prescribed a phosphate binder, ensure you take them with this snack and avoid eating too many.

Protein

The protein in this recipe is provided by the cheese and walnuts.

Gluten free

Use gluten free filo pastry.

Vegetarian

Check the cheese you use to ensure it is vegetarian.

Vegan

Use vegan pastry and a suitable vegan cheese.

Healthier option

This snack is for special occasions and would work particularly well at Christmas time, however, should only be eaten in moderation. It may also be advisable to half the total recipe for small gatherings or households.

Cheaper option

The ingredients in this recipe are relatively inexpensive however to reduce the cost and maintain the taste you could omit the walnuts and/or poppy seeds.

Storage

These are best eaten freshly cooked, however if storing, allow them to cool, place in an air-tight container and refrigerate for up to 3 days.