Veggie Picnic Parcels

Veggie Picnic Parcels served on a plate on top of a picnic hamper
  • 12 servings
  • 40 minutes to prepare
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  • Drizzle olive oil
  • 1/2 onion, diced
  • 1/2 potato, peeled & diced
  • 25g frozen peas
  • 1/2 red pepper, diced
  • 1/2 courgette, grated
  • 1/2 carrot, grated
  • 1tbsp curry powder
  • 1tsp salt
  • 3 sheets filo pastry
  • 50g butter, melted
  • 2tbsp pumpkin seeds
  • 1tbsp poppy seeds


Perfect little veggie picnic parcels for a day out! If you have little ones that won’t appreciate the curry powder, you can leave it out or flavour with seasonings of your choice.


  1. Pre-heat the oven to 180°C (fan)/400°F/gas mark 6.
  2. Heat a drizzle of olive oil in a saucepan over a medium heat.
  3. Add the onion and potato, sauté for 5 minutes.
  4. Add the remaining ingredients and sauté for 8 minutes. Set to one side and allow to cool for 5 minutes.
  5. To make the parcels, working with one sheet of filo at a time, cut each sheet into 4 to create 4 strips of pastry. Working with one pastry strip at a time, brush with melted butter.
  6. Spoon 2 teaspoons of mixture onto the top right-hand corner of the pastry strip. Fold the pastry over at an angle to create a triangle shape. Continue to fold along the length of the pastry until you reach the bottom. Trim away any excess pastry and place seam side down on a baking tray lined with baking paper. Repeat to use all of the pastry strips.
  7. Brush each parcel with melted butter and decorate with pumpkin seeds and poppy seeds.
  8. Bake in a pre-heated oven for 20 minutes or until golden brown a crisp.

Chefs Tip

To prevent the filo pastry drying out cover the pastry sheets with a damp tea towel whilst you are shaping the parcels. This will help prevent the pastry drying and cracking.