Capricorn, Cranberry and Walnut Filo Baskets
{Serves 4}
Ingredients
2 x 100g Capricorn Goats Cheese, cut in half horizontally
8 tsp cranberry sauce
50g walnuts, roughly chopped
2 large sheets ready-made filo pastry
25g butter, melted
- Pre-heat the oven to 200ºC / 400ºF / gas mark 6
- Spread out the pastry, brush with melted butter (this will help stop the pastry drying out) and cut into 15 cm / 6 in squares
- Layer one square on top of another to form a star shape and spread 2 tsp cranberry sauce in the centre of each square
- Place a half Capricorn on top of the cranberry sauce and sprinkle with the chopped walnuts
- Draw up the pastry corners and pinch to create an open ‘basket’, lightly brushing the exposed pastry with melted butter
- Place on a baking sheet and bake for 5 minutes
Chablis 2002/03 Caves des Viticulteurs de Chablis, France.
Dry, fresh and fruity but with a nuttiness and mineral complexity to balance the flavours
