Cheese Parcels Two Ways!

Directions

1. 1
   Divide the sheets of phyllo pastry in half so that they measure approximately 4-6in.
2. 2
   Make the parcels one by one, keeping the rest of the pastry under a lightly dampened cloth so that it does not dry out.
3. 3
   Blend together the wilted spinach leaves and soft cheese in a food processor until you have a smooth mixture.
4. 4
   Brush your first sheet of pastry with melted butter, fold in half, brush the surface with butter, turn over and brush the other side with butter as well.
5. 5
   Cut the piece of pastry in half and place about a tsp of the spinach and soft cheese mixture in the centre.
6. 6
   Now gather up the sides of the pastry and gather them at the top, squeezing them together so that they form a money purse shape.
7. 7
   Place on a greaseproof tray.
8. 8
   Repeat this process with the rest of the soft cheese and spinach, you should be able to make 20 of them.
9. 9
   Place in the fridge.
10. 10
    With the remaining 20 sheets, make them in exactly the same way, substituting the soft cheese and spinach for a small cube of camembert, 1/2 tsp of cranberry sauce and a sprinkle of cayenne pepper.
11. 11
    Place in the fridge to set for about 30 minutes.
12. 12
    Heat the sunflower oil to about 350F and begin cooking the parcels, 4-5 at a time, for 2-3 minutes per batch until they are crisp and golden.
13. 13
    Remove with a slotted spoon and drain on lots of kitchen paper until they are cool enough to eat.