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.
136 K 4.1/5 (24 reviews)
40 min.
Easy
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=10 % | 70 RDI=5 % | 90 RDI=10 % | 1,230 RDI=50 % | 5,170 RDI: 50 % |
| Per 100 g | 6 RDI=2 % | 10 RDI=1 % | 10 RDI=2 % | 200 RDI=7 % | 850 RDI: 7 % |
| Per crispy parcels | 5 RDI=2 % | 8 RDI=1 % | 10 RDI=1 % | 150 RDI=6 % | 650 RDI: 6 % |
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, Shallot confit tart, Celery soup bourguignonne style, Melting Epoisses on toast , Bourguignon potatoes , ... See them all 5
Linseed
Like these other recipes: Fish in a seed crust, Mixed seed grissini, Red rice pannequets, Seeded loaf, Creamy risotto with diced vegetables and flax seeds, ... See them all 5
Sheet of brick pastry
Like these other recipes: Warm apple feuillantines, Crispy prawn rolls, Spinach brik parcels, Feta and spinach brik pie, Pears and caramelised walnut samosas , ... See them all 12
Oil
Like these other recipes: Croque-monsieur complet, Gratin Parmentier, "Au vert" beef, Eggs Arsène, Salmon marinated like herring, ... See them all 86
Other recipes you may also like
Fried rillettes
Rilletes formed into thin cakes and fried. This allows the fat to drain off during cooking and leaves crunchy and tasty discs of lean meat which can be served with mashed potato (purée).December 11th 2011121 K4.9 30 min.
Milk rolls
This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.September 11th 2018187 K 13.8 5 hours 35 min.
Strawberry Verveine Tart
This tart has a crisp sweetcrust pastry case filled with verveine-flavoured cream and, of course, strawberries.June 9th 201463 K3.8 1 hour 35 min.
Penne with Mushrooms
Sautéed mushrooms in a cream sauce with penne - a simple, delicious recipe.May 10th 202352 K5 40 min.
Gravlax
Gravlax is a Nordic speciality and consists of boned salmon dry-cured overnight in salt and sugar. The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.July 11th 201662 K5 12 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.