Goats Cheese and Red Onion Filo Parcels

Goats Cheese is one of those fantastic flavours that is absolutely unique – nothing tastes quite like it.  It’s deep, salty flavour and stomach-filling denseness makes it a great substitute for meat.  It’s a shame that it proves such a divisive ingredient, with many of its detractors claiming it tastes like the poor animal smells.  I, however, love it and think it goes brilliantly with sweet-caramelised onions and balsamic flavouring.

These parcels make fantastic hors dourves or put together with some roasted vegetables they make a nice, slightly lighter alternative to a pie as a main.  And despite being a little fiddly to put together they cook in the blink of an eye, so the total-time isn’t too much.

Ingredients

  • Filo pastry
  • Goats Cheese
  • Red Onion
  • Pistachio Nuts (optional)
  • Vinegar – balsamic or red wine is best
  • Sugar
  • Oil
  • Egg
  • Flour

Method

  1. Preheat your oven to 180C.
  2. Chop the onion into very small pieces and add to a lightly oiled pan.  Sprinkle with salt to draw out the moisture and fry over a medium heat for a few minutes.
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  3. Add a handful of sugar and stir through, continuing to cook for a few more minutes before putting in a splash of vinegar.  Simmer for a few more minutes until you have a thick, somewhat sticky sweet onion mixture.
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  4. Slice your filo pastry into squares/rectangles.  I went for roughly 10 x 10 cm, serving 3 parcels per person as a main.  For each parcel I used 2-3 sheets of filo on top of each other.  Be very careful with the pastry as it is very delicate.
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  5. Crumble  the goats cheese into the middle of the filo sheets and gently press down.  They make a good base to the parcels so that the onions don’t give you soggy-bottoms.
    IMAG0387
  6. Top with the onion mixture and anything else you may wish to include.  I topped with some crushed pistachios (alas, I forgot to take the picture of the finished article).  Anything that requires cooking I would do beforehand, as the parcels only take a very short while to be ready.
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  7. Beat an egg in a bowl and lightly dab the corners of the pastry with the mixture.  Seal the parcels by bringing the corners into together and twisting at the top – they should look like little sacks of gold.  Use a pastry brush to apply more egg mixture.  This will make sure the pastry remains sealed and will give them a nice bronze shine.
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  8. Cook in the oven until the pastry has browned.  I would recommend cooking on baking paper/silicone which sadly I didn’t have.  The pastry and will stick to a baking tray.
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Serving

Again, these make lovely little hors dourves for parties, or with roast vegetables for a main.  I topped with a balsamic glaze and some small thyme sprigs.

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