Feta & Blaisdon Red Plum Jam Filo Parcels
RECIPES & SAVOURY
Feta & Blaisdon Red Plum Jam™ Filo Parcels
Crisp, golden filo pastry wrapped around salty feta and a spoonful of The Artisan Kitchen Blaisdon Red Plum Jam™.
Quick Answer
Plum jam works particularly well with feta because sweetness, fruit acidity and salt balance one another. The Artisan Kitchen Blaisdon Red Plum Jam™ has enough natural brightness to stop the filling feeling heavy, while the crisp filo gives contrast to the soft cheese and jam.
Crisp, golden filo pastry wrapped around salty feta and a spoonful of The Artisan Kitchen Blaisdon Red Plum Jam™ makes a simple but rather lovely combination.
The deep plum flavour and lively acidity of this Gloucestershire heritage preserve cut through the richness of the cheese, making these little parcels particularly good served warm as a starter, with drinks or as part of a mezze-style lunch.
Recipe at a Glance
Feta & Blaisdon Red Plum Jam™ Filo Parcels
Prep: 15 minutes
Bake: 15 to 20 minutes
Makes: 12 parcels
Difficulty: Easy
Oven: 200°C / 180°C fan / Gas 6
A chef’s pairing
Why Feta and Blaisdon Red Plum Jam Work Together
Feta brings salt, acidity and a slightly crumbly creaminess. Against that, Blaisdon Red Plum Jam gives deep, clear plum flavour with enough natural sharpness to keep the combination fresh rather than simply sweet.
The filo matters too. Its brittle, buttery layers give the filling the textural contrast it needs, while a small amount of jam is enough to season each parcel without making the pastry wet.
Fresh thyme adds a gentle herbal note without competing with the plum, and black sesame seeds bring a little nuttiness and extra crunch if you choose to use them.
Ingredients
8 sheets filo pastry
100g butter, melted
200g feta cheese
4 tbsp The Artisan Kitchen Blaisdon Red Plum Jam™
1 tsp black sesame seeds, optional
Fresh thyme leaves, to finish
Method
1. Prepare the Oven
Heat the oven to 200°C / 180°C fan / Gas 6. Line a large baking tray with baking parchment.
2. Layer the Filo
Lay one sheet of filo pastry on a clean work surface and brush it lightly with melted butter. Place a second sheet directly on top and brush again. Keep the remaining filo covered while you work so that it does not dry out.
3. Cut the Pastry
Cut the double layer of filo lengthways into three long strips.
4. Add the Filling
Place a small portion of crumbled feta near one end of each strip, leaving a little space around the edges. Add approximately 1 teaspoon of The Artisan Kitchen Blaisdon Red Plum Jam™ on top of the feta.
5. Fold the Parcels
Fold one corner of the pastry diagonally over the filling to form a triangle. Continue folding the triangle over itself along the length of the strip until the filling is completely enclosed.
6. Repeat
Repeat with the remaining filo, butter, feta and jam to make 12 parcels.
7. Finish the Parcels
Arrange the parcels seam-side down on the prepared tray. Brush the tops lightly with melted butter and scatter with black sesame seeds, if using.
8. Bake
Bake for 15 to 20 minutes, until the filo is crisp and an even deep gold. Leave to stand for a few minutes before serving, as the jam inside will be very hot.
Sarah’s Kitchen Note
Don’t overfill the parcels. Filo needs enough empty pastry around the filling to seal neatly, and too much jam is more likely to escape as it heats. I like the feta to remain the main body of the filling, with the Blaisdon Red Plum Jam acting almost as a sharp, fruity seasoning.
At the table
How to Serve the Filo Parcels
Serve the parcels warm, scattered with a few fresh thyme leaves. For lunch, I like them with peppery rocket, cucumber and a simple sharp dressing so the plate stays fresh and light.
They also work very well as part of a mezze-style spread with olives, roasted peppers and warm flatbreads, or served in smaller numbers with drinks before dinner.
A crisp dry white wine or pale, dry rosé is a natural match for the salty feta and sweet-sharp plum.
From the Gloucestershire orchard
Why Use Blaisdon Red Plum Jam?
Blaisdon Red is a Gloucestershire heritage plum valued for preserving because of its rich flavour, natural acidity and remarkable colour when cooked. Its golden flesh develops into a deep ruby-red preserve, with the fruit remaining distinct rather than disappearing beneath sweetness.
That balance is particularly useful in savoury cooking. Here, the plum’s acidity and depth sit comfortably alongside salty feta without turning the parcel into something dessert-like.
Chef Sarah Churchill has made The Artisan Kitchen Blaisdon Red Plum Jam™ commercially in Gloucester since 2013, preserving the locally grown heritage fruit in small seasonal batches.
Feta & Plum Jam Filo Parcel Questions
Can I make the filo parcels ahead?
Yes. Fold the parcels a few hours ahead, arrange them on the baking tray, cover and refrigerate. Brush with butter and bake shortly before serving so the filo stays properly crisp.
Why does plum jam work with feta?
Plum jam brings fruit sweetness and acidity, while feta contributes salt and creamy sharpness. The contrast keeps both ingredients distinct and prevents the filling from tasting overly rich.
Can I use goat’s cheese instead of feta?
Yes. A soft goat’s cheese gives a creamier, slightly gentler filling and also works well with Blaisdon Red Plum Jam. If using ricotta, drain it thoroughly first because excess moisture can soften the filo.
Can I use another plum jam?
You can, although the balance will change. This recipe is designed around Blaisdon Red Plum Jam because its deep plum flavour and natural acidity work particularly well with salty cheese. A much sweeter preserve may make the parcels taste noticeably sweeter.
From The Artisan Kitchen
Explore Blaisdon Red Plum
The Artisan Kitchen Blaisdon Red Plum Jam™
Discover the preserve used in this recipe.
Chef’s Tasting Room: Blaisdon Red Plum Jam
Read Chef Sarah’s detailed tasting notes for the preserve.
The Blaisdon Red Plum
Discover the Gloucestershire heritage fruit behind the jam.
The Lost & Forgotten Plums of Gloucestershire
Explore the wider story of Gloucestershire’s rare orchard fruit.
The ingredient at the heart of the recipe
The Artisan Kitchen Blaisdon Red Plum Jam™
A deeply coloured, fruit-led preserve made with Gloucestershire’s rare Blaisdon Red Plum, whose natural acidity makes it especially useful with cheese as well as on the breakfast table.
Recipe by the Chef Behind The Artisan Kitchen
Sarah Churchill
Chef and founder of The Artisan Kitchen, Sarah Churchill creates the recipes and award-winning preserves featured throughout the site. Her approach is rooted in seasonal fruit, traditional preserve making and using jam and marmalade as ingredients well beyond the breakfast table.
Blaisdon Red Plum Jam™ is a trade mark of Sarah Churchill, trading as The Artisan Kitchen.
