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Goat's cheese purses

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Picture by: Zoë Harpham

Recipe by: Zoë Harpham

Wrapping caramelised onions and goat's cheese in sheets of filo pastry is a great way to seal in all the delicious flavours.

Ready in 1 hour 5 minutes

Saved as a favourite by 9 cook(s)

Ingredients

Serves: 4

2 tablespoons olive oil
2 small onions, thinly sliced
1 garlic clove, crushed
pinch of sugar
25 g butter, melted
8 sheets filo pastry, about 115 g in total, halved
⅓ cup walnut pieces, chopped
150 g log goat's cheese, cut into four rounds
2 teaspoons chopped fresh thyme
freshly ground black pepper
sprigs of fresh thyme to tie the purses (optional)

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Preparation method

Prep: 15 minutes | Cook: 50 minutes

Heat half the oil in a heavy-based saucepan. Add the onions, garlic and a pinch of sugar. Stir, cover and cook gently over a low heat for 30 minutes. Leave to cool.

Preheat the oven to 200°C. Mix the butter and remaining oil together. Brush half a sheet of filo with a little of the oil mixture, then lay three more pieces on top at angles to each other to form a star shape, oiling each sheet as you go.

Scatter a quarter of the onions in the centre of the pastry and sprinkle with a quarter of the walnuts. Place one round of goat's cheese on top. Scatter over ½ teaspoon of the thyme leaves and season with pepper. Gather up the edges of the pastry and pinch together to enclose the filling and make a purse shape. Repeat to make three more purses.

Put the purses on a non-stick baking tray. Brush lightly with the remaining oil mixture. Bake for 10–15 minutes until golden. If you like, tie each purse with a sprig of thyme.

cook's tip

If you don't have a non-stick baking tray, line any baking tray with baking paper.

Last updated: 07 Jan 2012