{"id":2221,"date":"2026-07-18T11:38:39","date_gmt":"2026-07-18T11:38:39","guid":{"rendered":"https:\/\/dragonfirekitchen.co.uk\/?p=2221"},"modified":"2026-07-22T19:15:01","modified_gmt":"2026-07-22T19:15:01","slug":"copper-bazaar-cheese-parcels","status":"publish","type":"post","link":"https:\/\/dragonfirekitchen.co.uk\/?p=2221","title":{"rendered":"Copper Bazaar Cheese Parcels"},"content":{"rendered":"<div class=\"wp-block-group dfks-layout dfks-layout-applied dfks-layout-dragon_recipe\"><div class=\"wp-block-group dfks-post-body\"><p><strong>Clan:<\/strong> Copper Dragon \ud83d\udfe4<\/p><p><strong>Category:<\/strong> Starters<\/p><h1>Copper Bazaar Cheese Parcels<\/h1><h2>Description<\/h2><p><em>Crisp pastry parcels filled with melting cheese, herbs and roasted onion.<\/em><\/p><h2>Why You&#8217;ll Love This Recipe<\/h2><ul><li>Made for sharing before the main feast<\/li><li>Bold flavour with an easy method<\/li><li>Ideal for tavern nights and gatherings<\/li><\/ul><p><strong>Prep Time:<\/strong> 25 Minutes<br><strong>Cook Time:<\/strong> 20 Minutes<br><strong>Serves:<\/strong> 6<\/p><h2>Ingredients<\/h2><ul><li>6 sheets filo pastry<\/li><li>200g feta, crumbled<\/li><li>80g grated cheese<\/li><li>1 roasted onion, chopped<\/li><li>2 tbsp chopped parsley<\/li><li>1 egg<\/li><li>50g melted butter<\/li><li>1 tsp sesame seeds<\/li><\/ul><h2>Method<\/h2><h3>Step 1<\/h3><p>Mix the cheeses, roasted onion, parsley and egg.<\/p><h3>Step 2<\/h3><p>Cut the filo into strips and brush lightly with butter.<\/p><h3>Step 3<\/h3><p>Add filling and fold repeatedly into neat triangular parcels.<\/p><h3>Step 4<\/h3><p>Brush with butter, scatter with sesame and bake at 200\u00b0C for 18\u201320 minutes.<\/p><h2>\ud83d\udc09 Dragon&#8217;s Tip<\/h2><p>Keep unused filo covered with a damp tea towel while you work.<\/p><h2>Adventurer\u2019s Notes<\/h2><p>Serve this starter as part of a mixed sharing board, or double the quantities when a larger adventuring party gathers at the table.<\/p><h2>Lore of the Hoard<\/h2><p>The Copper Dragon kitchens serve this dish as the first welcome to a feast: a small plate designed to wake the appetite and hint at the flavours still to come.<\/p><\/div><\/div>\n\n\n<div class=\"wp-block-group dfks-recommended-with is-layout-flow wp-block-group-is-layout-flow\">\n\n<h2 class=\"wp-block-heading\">Recommended With<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li><a href=\"https:\/\/dragonfirekitchen.co.uk\/?p=947\">Gold Dragon Roast Rub<\/a><\/li><li><a href=\"https:\/\/dragonfirekitchen.co.uk\/?p=1903\">Storm Coast Seaweed Sesame Blend<\/a><\/li><li><a href=\"https:\/\/dragonfirekitchen.co.uk\/?p=1022\">Asian Sesame Marinade<\/a><\/li><li><a href=\"https:\/\/dragonfirekitchen.co.uk\/?p=1014\">Tavern Steak Marinade<\/a><\/li><li><a href=\"https:\/\/dragonfirekitchen.co.uk\/?p=1012\">Dragon&#039;s Gold Sauce<\/a><\/li><\/ul>\n\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Crisp golden pastry parcels filled with seasoned cheese and finished with sesame seeds, ideal for sharing.<\/p>\n","protected":false},"author":1,"featured_media":2233,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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