Candice Brown’s Filo Turnovers

From Ainsley’s World Cup Flavours, ITV

Whether you choose to go sweet or savoury these crispy filo parcels are a joy to eat. They’re easy to make, look impressive and are great little snacks to serve up to friends and family.


Halloumi, Parma Ham and Olive Filo Parcels with Tahini Dip

Chop the halloumi into small cubes and place in a bowl with the chopped olives, chives and mint. Stir through the lemon zest. Mix in the beaten egg, garlic powder and pepper.

Slice the filo into 4/5 inch strips. Lay a slice of Parma ham on top of one strip and egg wash around the edge. Place about 3 teaspoons of the halloumi mix onto one end and roll up squeezing the 2 ends together so it looks almost like a filo sweetie.

Repeat with all the filo strips until the filling is used up.

Heat a deep fat fryer with vegetable oil to 190c or a large saucepan with a good couple of inches oil in the bottom. Drop 5 parcels at a time into the hot oil and fry for 2 minutes on each side then lift out to drain on kitchen paper.

In a small bowl, mix together the tahini paste, water, hot sauce, lemon and garlic.

Drizzle the honey over the filo parcels and sprinkle over the sesame seeds and spring onions. Serve with the tahini dipping sauce.

S’Mores Filo Parcels

Slice the filo into 4-5 inch strips and spoon a teaspoon of the Biscoff spread at one end. Place a marshmallow and then a teaspoon of chocolate spread on top.

Egg wash the edges and roll up squeezing the edges together to enclose the filling.

Repeat with the remaining pastry strips.

Drop 5 parcels at a time into hot oil at 190c and fry for 35 seconds on each side until crispy.

Remove from the oil and drain on kitchen paper. Sprinkle with icing sugar and cinnamon before serving hot.



  • Halloumi, Parma Ham and Olive Filo Parcels with Tahini Dip
  • 4-5 sheets ready-made filo pastry
  • 1 x 225g pack halloumi
  • 50g mixed pitted olives, drained and chopped
  • small bunch fresh chives, finely chopped
  • small bunch fresh mint, finely chopped
  • zest of ½ lemon
  • ½ an egg beaten (use the other half to egg wash and stick)
  • ½ tsp garlic powder
  • fresh ground pepper
  • 10 slices Parma ham
  • vegetable oil, for frying
  • runny honey, for drizzling
  • 20g toasted sesame seeds
  • 3 spring onions, finely sliced
  • 1 tbsp tahini paste
  • 50ml water
  • ½ tsp hot sauce
  • squeeze of lemon
  • ½ tsp garlic salt
  • S’Mores Filo Parcels
  • 4 sheets ready-made filo pastry
  • chocolate hazelnut spread (really good quality - no palm oil)
  • Biscoff spread (crunchy)
  • bag of pink and white marshmallows
  • icing sugar
  • pinch of ground cinnamon