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.

    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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