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With a little extra effort Christmas can be cracking
Henry Harris's whole baked Vacherin
Caroline Waldegrave's truffle toasts
Chris Galvin's iced oysters and hot spicy chorizo
Paul Merrett's gravadlax sashimi with beetroot sorbet
Armagnac and chestnut ice-cream
100g/4oz halloumi, grated 100g/4oz ricotta, crumbled
1 egg, beaten
1 tablespoon each flat-leaf parsley, fresh mint and chives, all finely chopped
1/2 teaspoon dried mint
Freshly milled black pepper
4 standard sheets filo pastry (approx 15cm/6in by 20cm/8in)
50g/2oz butter
Fresh mint, to garnish
Preheat oven to 180C/375F/ Gas 5. Then make the filling by blending the cheeses, egg, herbs and pepper with a fork.
Butter a baking sheet. Lay the sheets of filo pastry in a pile. Cover with damp cloth. Take a sheet and brush with melted butter. Cut into four squares. Take the first, place a teaspoon of filling in one corner and fold in half twice, so you are left with a triangle. Pinch edges to seal. Repeat with remaining filo. Brush tops with butter and bake at 200C/400F/Gas 6 for 10 to 12 minutes until crisp and brown. Garnish with sprigs of mint.
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