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Melting fig filo parcels
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4 sheets filo pastry, halved lengthways into long strips
150-200g brie, taleggio or stilton, diced
4-6 figs, diced
2 tsp fresh lemon thyme, leaves picked
50g unsalted butter, melted
1. Preheat the oven to 200˚C, gas mark 6. Stack the pastry strips on top of each other and cover with a clean, damp tea towel. Remove the top pastry strip, leaving the others covered, and lay vertically. Place a few pieces of cheese and fig at the top of the strip; scatter over some thyme and season.
2. From one of the top corners, diagonally fold over the pastry to enclose the filling, and continue folding to form a neat, triangular parcel. Brush all over with melted butter and place on a baking tray lined with baking parchment.
3 Repeat to make 8 parcels, then chill until ready to cook. Bake the pastries for 10-15 minutes, until crisp and golden, and serve warm. SF
This recipe first appeared in the Harvest section of Waitrose Food, September 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in September 2016.