Fridge Friend Recipes
Cheddar, Kale and Spring Onion Puff Pastry Parcels recipe
Flaky pastry parcels filled with kale, spring onions and mature Cheddar make a simple but satisfying dinner. Served with a cool lemon yoghurt dip, they’re crisp, savoury and full of flavour.
35 min · Easy · British Jump to method
Ingredients
- 375g Puff pastry
- 150g Sliced kale
- 4 Spring Onions
- 125g British Extra Mature Grated Cheddar
- 120g Natural Yoghurt
- 1 Lemons
- 20g Margarine
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 Egg
| Nutrition | Per serving |
|---|---|
| Calories | 580 kcal |
| Protein | 13 g |
| Carbohydrates | 38 g |
| Fat | 39 g |
| Saturated fat | 17 g |
| Fibre | 3.2 g |
| Sugar | 3.8 g |
| Sodium | 610 mg |
Why this works
A rich, savoury pastry parcel with a good protein hit and some veg, but it is high in calories, saturated fat and salt, so best enjoyed as an occasional meal rather than an everyday option.
Vitamin K and folate. Kale provides vitamin K and some folate, supporting normal blood clotting and healthy cell function.
Calcium and protein. Cheddar and yoghurt contribute calcium and protein, which support bone health and help with satiety.
Salt and saturated fat concern. Cheddar, margarine and added salt make this dish relatively high in saturated fat and sodium, which is worth noting for heart health.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
- Wilt the sliced kale in a pan, then stir in the chopped spring onions and allow the mixture to cool slightly.
- Mix the vegetables with grated Cheddar, salt and black pepper.
- Cut the puff pastry into squares, spoon in the filling, fold into parcels and seal the edges.
- Brush with melted margarine and bake for 18–20 minutes until puffed and golden.
- Stir the natural yoghurt with lemon juice and serve as a dip.
Make it even more fancy
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