Goats’ Cheese Wrapped in Filo Pastry
Served with salad leaves and a garlic balsamic dressing, this is a great centrepiece that is sure to be a hit with the whole family all year round.
Serves: 2 | Difficulty: Moderate
Method
Preparation
- Pre-heat oven to 185°c.
Red Onion Marmalade
- Place the sliced red onion in a pan with a knob of butter.
- Sweat off until golden brown.
- Add brown sugar, thyme and red wine.
- Reduce and let it cook gently until tender.
Goats’ Cheese Parcel
- Slice the goats’ cheese and place the red onion marmalade in between slices.
- Place 1 layer of filo pastry on the table and brush with melted butter.
- Add another sheet lengthways (to make a cross).
- Place the goats’ cheese in the centre and wrap the filo around it and brush again with melted butter.
- Place goats’ cheese in oven and cook until golden brown, so about 10-12 minutes.
- Cook the lardons in a pan until cooked (without oil).
Dressing
- Place the vinegar in a small bowl and whisk in the olive oil.
- Season to taste.
To Serve
- Place the dressed leaves on a plate.
- Place the goats’ cheese parcel on top.
- Garnish with lardons around the plate, add more dressing to taste, and serve.
Want to share this recipe with your family and friends? Click the button above to send them an email or save this to your favourite social network
Ingredients
- 2 × 40g goats’ cheese (Crottin, St Maure, etc.)
- 4 sheets of filo pastry
- Butter, melted
- 1 packet of mixed salad leaves
- 50ml olive oil
- 25ml garlic balsamic or plain balsamic vinegar
- 40g lardons
- Salt and pepper
Red Onion Marmalade
- 2 red onions, peeled and sliced
- 1 knob of butter
- 2 tablespoons brown sugar
- 100ml red wine
- 1 sprig of thyme
Search Recipes
Enter details below to search our wide selection of recipes...
Seasonal Recipes
Spring
Add some flavour to your spring season with recipes from Deliciouslyorkshire.
New Recipes
Winter Salad with Spiced Pecans, Pears and Blue Cheese
Taken from the Riverford Farm Cook Book
24 November 2010
Epworth Dave rated and commented on this recipe.
Been wanting to try this since having it at a restaurant in Lanzarote (they used smoked goats cheese and drizzled the parcels with honey) so its’ off to the kitchen!