Mozzarella Parcels

Oh yes – these are a little bite of heaven. Eat them hot, or cold. Make and pack for lunches, picnics or dinner with salad.


Oven 200c




  • 1 pack shortcrust pastry


  • Sprinkling of basil and oregano


  • 1tbsp oil


  • 1 onion, diced


  • 2 garlic cloves, crushed


  • 10 sun dried tomatoes, chopped


  • 6 tomatoes, chopped


  • 1tbsp white wine vinegar


  • 1tsp rosemary


  • 1 mozzarella ball, diced


  • 1 egg


  1. Heat the oil and cook the onion and garlic until soft.
  2. Add the tomatoes, sundried tomatoes, rosemary, vinegar and sweat with the lid on for ten minutes. Cool a little and blitz.
  3. Sprinkle the herbs over the pastry and press in gently.
  4. Dice the mozzarella and stir into the cooled mixture. Using a large cookie cutter, cut the pastry into rounds, lay on a lined tray and place 1tsp of filling on half of each round. Fold over the other side and press to close. Or put 1tbsp of filling in the centre of a round and place another round on the top, press the edges to close. Brush the tops with the egg. Bake for 15mins until golden.

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