This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Crispy cheese parcels
Small crisp parcels filled with cheese and linseeds, hot and crunchy on the outside, melting in the middle. They can be served with a light green salad.
156 K 4.1/5 (24 reviews)
40 min.
Easy
8.90 €
8 crispys parcels
7 IngredientsLast modified on: December 18th 2011
150 g Époisses
50 g linseed
8 sheets of brick pastry
2 tablespoons 
1 lettuce
Times for this recipe
Preparation: 35 min.
Cooking: 5 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
Prepare a green salad with the lettuce, a few chopped chives and a sauce vinaigrette dressing.
Stage 2 - ⌛ 10 min.
Cut 150 g Époisses into rectangular pieces about 1/2 cm (1/4 inch) thick and 4 cm (2 inches) long (1 piece of cheese per parcel).
Pepper them, then sprinkle with linseeds on both sides, pressing lightly so that the seeds stick to the cheese.
Pepper them, then sprinkle with linseeds on both sides, pressing lightly so that the seeds stick to the cheese.
Stage 3 - ⌛ 5 min.
Roll up each piece of cheese in a sheet of brik to form a neat little parcel.
See this short video to see how to do it.
See this short video to see how to do it.
Stage 4 - ⌛ 2 min.
Brush the parcels with oil.
Stage 5 - ⌛ 5 min.
Fry the parcels in a hot frying pan until golden brown on both sides. Serve immediately with the salad.
Remarks
If you cannot get Epoisses, you can use another cheese, preferably one with a soft paste, such as morbier, brie, camembert, etc., or any other you particularly like.
Keeping: A few minutes, once fried.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 70 RDI=6 % | 90 RDI=10 % | 1,230 RDI=60 % | 5,170 RDI: 60 % |
| Per 100 g | 6 RDI=3 % | 10 RDI=1 % | 10 RDI=2 % | 200 RDI=10 % | 850 RDI: 10 % |
| Per crispy parcels | 5 RDI=2 % | 8 RDI=1 % | 10 RDI=2 % | 150 RDI=8 % | 650 RDI: 8 % |
How much will it cost?
- For 8 crispys parcels : 8.90 €
- Per crispy parcels : 1.15 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Époisses
Like these other recipes: Two-cheese vegetable gratin, Melting Epoisses on toast , Shallot confit tart, Bourguignon potatoes , Celery soup bourguignonne style, ... See them all 5
Linseed
Like these other recipes: Creamy risotto with diced vegetables and flax seeds, Fish in a seed crust, Mixed seed grissini, Red rice pannequets, Seeded loaf, ... See them all 5
Sheet of brick pastry
Like these other recipes: Quick Strawberry Millefeuille, Crispy spinach rolls, Spinach brik parcels, Feta and spinach brik pie, Spinach and cashew brik rolls, ... See them all 12
Oil
Like these other recipes: Comtoise tart for Seàn, Comtois surprise bread, Smoked tomato toast, Creamy "terre et mer" pots, Eggs Arsène, ... See them all 104
Other recipes you may also like
Gratin slices with spinach
A slice of bread with a gratin of bechamel containing hard-boiled egg and topped with cheese, served with fresh spinach. March 20th 2013110 K4.1 1 hour 35 min.
Pistachio custard tart
Similar in texture to a classic rich French custard tart, this version has the same sweetcrust pastry case, but the filling has a delicious pistachio flavour, rather than the normal vanilla. July 13th 2022138 K 24.3 50 min.
Sunday night pasta
Here's a quick and simple solution when faced with the age-old question late on Sunday afternoon: "What are we going to eat tonight?". December 30th 201988 K4.8 30 min.
Tarte Bourdaloue
This tart is a classic of French pâtisserie. It's quite simple: a sweetcrust pastry case filled with almond cream and pears poached in syrup. Invented in the middle of the 19th century, it gets its name not from its creator but from Rue Bourdaloue, the street where he had his pâtisserie. November 22th 202357 K 1 hour 2 min.
Hay-baked poultry
Cooking poultry in hay may seem strange, but it is a very simple method. The bird is just seasoned and cooked slowly for a long time with a large bunch of hay. During the slow cooking the poultry takes on the flavour of the hay, with its mix of grassy herbal and floral notes. This recipe is inspired by old rural ways of cooking, where meat was cooked for a long time wrapped in hay that had been freshly gathered in. October 13th 202141 K 4 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.