What you need
270g pack filo pastry
10 tbsp Nando’s Sweet Chilli Jam, plus extra to serve
230g brie, cut into 20 chunks
4 tbsp olive oil, plus extra for drizzling
2 tbsp nigella seeds
140g salad leaves
4 large tomatoes, cut into wedges
Let's make it
Step 1
Heat the oven to 200C/180C fan/gas 6. Cut each sheet of filo into thirds lengthways, then brush each piece with olive oil. Add 1 tsp of Nando’s Sweet Chilli Jam and a chunk of brie to the top of a strip, then fold one corner over to form a triangle, enclosing the filling. Continue folding down and diagonally until you end up with a triangular parcel, making sure it’s fully sealed to prevent leaks. Repeat with the remaining pastry and filling ingredients.
Step 2
Place the parcels on a baking tray lined with baking parchment. Brush the tops with oil and sprinkle with nigella seeds, then cook for 15-20 mins or until golden and crisp.
Step 3
Drizzle the salad leaves and tomatoes with olive oil and season with salt and freshly ground black pepper. Serve the parcels with the salad and extra Sweet Chilli Jam for dipping.