Goat's cheese purses

Goat's cheese purses


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About this recipe: Wrapping caramelised onions and goat's cheese in sheets of filo pastry is a great way to seal in all the delicious flavours.

Zoë Harpham

Serves: 4 

  • 2 tablespoons olive oil
  • 2 small onions, thinly sliced
  • 1 garlic clove, crushed
  • pinch of sugar
  • 25 g butter, melted
  • 8 sheets filo pastry, about 115 g in total, halved
  • ⅓ cup walnut pieces, chopped
  • 150 g log goat's cheese, cut into four rounds
  • 2 teaspoons chopped fresh thyme
  • freshly ground black pepper
  • sprigs of fresh thyme to tie the purses (optional)

Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

  1. Heat half the oil in a heavy-based saucepan. Add the onions, garlic and a pinch of sugar. Stir, cover and cook gently over a low heat for 30 minutes. Leave to cool.
  2. Preheat the oven to 200°C. Mix the butter and remaining oil together. Brush half a sheet of filo with a little of the oil mixture, then lay three more pieces on top at angles to each other to form a star shape, oiling each sheet as you go.
  3. Scatter a quarter of the onions in the centre of the pastry and sprinkle with a quarter of the walnuts. Place one round of goat's cheese on top. Scatter over ½ teaspoon of the thyme leaves and season with pepper. Gather up the edges of the pastry and pinch together to enclose the filling and make a purse shape. Repeat to make three more purses.
  4. Put the purses on a non-stick baking tray. Brush lightly with the remaining oil mixture. Bake for 10–15 minutes until golden. If you like, tie each purse with a sprig of thyme.

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