Pear, blue cheese and pinenut filo parcels

Pear, blue cheese and pinenut filo parcels

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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.
 


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