What you need:
6 Pickles
Brie - Half a 200g Circle
3 Sheets Filo Pastry
2 Eggs
350g Bread Crumbs
4 tbsp Grapeseed Oil
Apple Corer
Directions:
Using an apple corer, carefully gut your pickles. The bigger the pickles, the better! Next, half your circle of brie down through the circumference. Slice evenly in to 6 strips, and shove in to your pickles. (If you don't like brie, try using a different cheese. For a vegan alternative, try using a vegan cheese/dip!) Next, cut your filo pastry sheet in to 2 even bits, and wrap your pickle like a spring roll. Coat evenly with your egg wash and cover generously with bread crumbs. Fry in a pan with grapeseed oil, turning over until all sides are a nice golden brown. Serve next to your favourite dip! We used a sour cream salsa, but honey mustard and dill with yoghurt also work a treat!
6 Pickles
Brie - Half a 200g Circle
3 Sheets Filo Pastry
2 Eggs
350g Bread Crumbs
4 tbsp Grapeseed Oil
Apple Corer
Directions:
Using an apple corer, carefully gut your pickles. The bigger the pickles, the better! Next, half your circle of brie down through the circumference. Slice evenly in to 6 strips, and shove in to your pickles. (If you don't like brie, try using a different cheese. For a vegan alternative, try using a vegan cheese/dip!) Next, cut your filo pastry sheet in to 2 even bits, and wrap your pickle like a spring roll. Coat evenly with your egg wash and cover generously with bread crumbs. Fry in a pan with grapeseed oil, turning over until all sides are a nice golden brown. Serve next to your favourite dip! We used a sour cream salsa, but honey mustard and dill with yoghurt also work a treat!
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