Pear, blue cheese and pinenut filo parcels

The classic combination of blue cheese with pear gets a smoky infusion from the barbeque in these filo pastry parcels.  They are the perfect appetizer for your next summer party served alongside a cheeky glass of wine.

Ingredients

Makes 6

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• 2 firm pears – we used Nellis
• 12 filo pastry sheets
• Melted butter to brush filo sheets
• 40g rocket
• 250g blue cheese
• 70g pinenuts, lightly toasted
• Olive oil

Method

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• 1.Core and very finely slice the pear (a mandoline is great for this)
• 2. Lay out a sheet of filo pastry. Keep other sheets covered with a damp tea towel while you work to prevent the filo from drying out.
• 3. Brush filo with a little melted butter; lay on 5 or 6 rocket leaves and top with another sheet of filo.
• 4. Lay a few slices of pear on one end of the pastry, crumble over blue cheese, and sprinkle with pinenuts.
• 5. Fold up to create a rectangular parcel, brush with a little more melted butter, and cover with a damp tea towel. Repeat until all six parcels are ready.
• 6. Preheat barbeque hotplate to a medium heat and cook in a little olive oil for 4-5 minutes each side, until golden and crispy.