500g Jumble of your choice - CEILIDH is fab for this with
all the herbs and good firm texture
8 sheets of phyllo pastry roughly 20cm square (that’s
8 inches for those of us who just aren’t metric!)
50g (2oz) melted butter - nothing else will do...
Pre heat oven to 200C,400F, Gas mark 6
Cut each sheet of pastry into four and brush with a little melted butter, cover with a damp cloth and put to one side whilst you assemble the rest. Take between 100g and 125g of jumble divide into 4, lightly flour your hands and work surface and roll into bite size balls, repeat to make 16 balls. Place one ball into the centre of each phyllo sheet and gather the corners up, pinching together above the ball to form the bag, and brush with melted butter. Place in centre of a second sheet of phyllo and gather this around the first to complete the bag, cover loosely with damp greaseproof paper to stop drying out while you form the others. Now liberally brush all bags with melted butter and place on a baking sheet and into the oven for 15/20 minutes until golden brown. Serve hot as canapés or allow cooling on a wire rack and serve as a stunning starter with a fresh salad of avocado and orange segments or on a bed of mixed leaves
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