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.

Pear, blue cheese and pinenut filo parcels
Photographer: Adam
Makes 6
INGREDIENTS
—
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
—
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.
CATEGORIES
INGREDIENTS
- yoghurt
- Whittaker's Chocolate
- Vegetables
- spinach
- Spices
- spelt flour
- Smoke
- rye flour
- Rice & Grains
- Pulses & Legumes
- Poultry
- potato
- Pasta & Noodles
- parmesan
- Nuts & Seeds
- Meat
- Lime
- lamb
- kale
- ice cream
- Herbs
- Green tomatoes
- full cream milk
- Fruit
- Fish & Seafood
- Fig
- Eggs
- Dutch process cocoa
- Dairy
- cream
- Coconut
- cocoa
- chorizo
- Chocolate
- Cheese
- Caramel
- beer
- Banana
- Avocado
- asparagus
- Almonds
ABOUT
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© Fisher & Paykel Appliances Limited. All writing and photography are © Fisher & Paykel 2018 unless indicated otherwise. All rights reserved.