The trickiest part of this recipe is folding the parcels. I use a similar method to samosas, which involves making a triangle of pastry with the filling in the centre. It’s important to brush with oil before forming each parcel, to keep the pastry moist and pliable.
Don’t over-stuff the parcels with filling as they may leak or burst while baking. Around 4-5 tbsp should be more than enough, depending on the size of your filo pastry sheets.
Make sure the parcels aren’t touching when they bake, as this will stop them from puffing up and getting crispy all over.