Goats Cheese & Spiced Pear Filo Parcels

This entry is filed under Appetizer Recipes.

Mmmm... crisp exterior, sweet & savoury soft centre

Mmmm... crisp, soft, sweet, savoury

Tasty little appetisers. Admittedly, they’re slightly fiddlier than my other recipes, but one taste and I’m sure you’ll agree, they’re worth the effort.

Serving size: 20 parcels
Preparation & Cooking Time: 55 minutes
Effort Level: Some effort
Shelf Life: Eat immediately

3 large sheets filo pastry approx
1 goats cheese log – approx  4cm in diameter
2 pears
20g Demerara sugar
30ml lemon juice
25g pine nuts

Equipment :
Pastry brush
Greaseproof paper
Baking sheet
Frying pan

Here’s What You Do:
Heat the oven to 200C/400F/Gas 6

Peel, core and dice the pears into small pieces.

Gently melt 25 g of the butter in a frying pan then add the diced pears and brown sugar.

When the sugar has dissolved add the pine nuts and lemon juice. Increase the heat and cook for 3 – 5 minutes until the liquid has reduced to barely a teaspoonful.  Leave to one side.

Cut the rind ends off the goats cheese, then cut the log in half lengthways and in half again giving you four long strips. Then make 5 slices crossways  (approx 1.5 cm wide) down the log so you have 20 triangular pieces of cheese. Leave to one side.

Melt 100 g of butter for the filo pastry.

Place a sheet of greaseproof paper on the work counter. Very carefully, lift a sheet of filo onto the greaseproof paper and brush with melted butter. Place the second sheet on top and again brush with the melted butter. Repeat again with the third sheet.

Using a sharp knife cut 4 equal strips lengthways through the pastry and 5 strips widthways, so you have 20 equal squares.

Working with one square at a time, place a piece of goats cheese in the middle and top with a teaspoon of pear relish.

Gather the four corners of filo pastry and draw them up over the filling so they meet in the centre and press the four corners together. (If necessary brush the sides with a little butter so they stick together easily). Your parcels should resemble little purses.

Place the parcels on a baking sheet and cook on the top shelf of the oven for 10 minutes or until the pastry is crisp and golden.

Serve whilst hot.

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