With just four main ingredients, this quick and tasty recipe is ideal for a speedy supper, indulgent snack or served up as a starter for guests. Listen along as James prepares this delicious appetiser in the latest episode of our podcast Green Grass and High Tides.
James Strawbridge’s Brie and Fig Parcels
Makes 12
Ingredients:
- 140g Cotswold Brie
- 400g filo pastry
- 50g butter, melted
- 4 figs, quartered
- 6 sprigs of thyme
- 1 tbsp of honey
- Pinch of smoked sea salt flakes
Serving suggestion:
- Rosé Wine
Method
- Preheat your oven to 200˚C.
- Cut your filo into 10cm squares and use them to line a greased muffin case. Overlap the square sheets by rotating every 45˚ to form a flower-shaped parcel. Brush melted butter between each layer and repeat.
- Once you have used all your filo pastry, fill the tart cases with a slice of ripe fig and a few pieces of diced brie, sprinkled with chopped thyme.
- Bake for 10-12 minutes until the cheese melts and the filo is golden brown.
- Remove from the oven. While still warm, drizzle with honey and sprinkle each parcel with a pinch of smoked sea salt.
- Serve warm with a chilled glass of rosé.
