We took BBC Good Food's recipe for brie and cranberry parcels, and we made it vegan. Just to prove that plant-based doesn't mean compromise and that our vegan brie works just like the dairy version - only, in our opinion, it's way better...
Enjoy them as part of a light lunch, festive meal, or served as canapes when you're entertaing pals or family. The quantities outlined made around 6 but you can obviously keep going for as long as you have cheese and pastry!
Heat oven to 200c and line two baking trays with baking parchment. Unravel a sheet of filo pastry onto a chopping board, covering the rest of the filo with a damp tea towel so it doesn’t dry out.
Brush the filo sheet liberally with some of the melted butter using a pastry brush, then cut into three strips lengthways.
Spoon 1 tsp cranberry sauce over the top right-hand corner of each pastry strip and place a small piece of brie (roughly thumb-sized) on top. Fold the pastry over the filling to create a triangle, then continue to fold the pastry over itself down the length of the strip.
Brush with more butter to seal, then sprinkle over the poppy seeds and place on the lined baking tray. Repeat with the remaining ingredients. Make as many as you need to, following the Brie:Cranberry ratio (you can easily make them cheesier by adding more, or an extra dollop of relish!).
Bake for 15-20 mins until deep golden brown. Leave to stand for 5 mins before serving with some extra cranberry sauce.