About this recipe:These delicious packages of crispy filo enclosing warm, melted cheese are the perfect beginning to an elegant meal.
2 tbsp olive oil
250g onions, thinly sliced
1 garlic clove, crushed
pinch of sugar
25g butter, melted
8 sheets filo pastry, about 115g, cut in half
50g walnut pieces, chopped into small pieces
2 goat's cheeses, about 70g each, cut in half horizontally
2 tsp chopped fresh thyme
freshly ground black pepper
fresh thyme sprigs to tie purses (optional)
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Method Prep:50min › Cook:15min › Ready in:1hr5min
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 (gas 6). Mix the remaining oil and butter together. Take a half sheet of filo and brush with a little of the oil mixture, then place three more pieces on top at angles to each other to form a star shape, lightly oiling each sheet.
Scatter a quarter of the onions in the centre of the pastry and sprinkle with a quarter of the walnuts. Place one half of a goat's cheese on top. Scatter over 1/2 tsp of the thyme leaves and season with pepper. Gather up the edges of the pastry and pinch tightly together to enclose the filling and make the shape of a purse. Repeat to make three more purses.
Place the purses on a non-stick baking sheet. Brush lightly with the remaining oil mixture. Bake for 10–15 minutes until golden. If liked, tie each purse with a sprig of thyme. Serve immediately.
If you don't have a non-stick baking sheet, line any baking sheet with grease-proof or baking paper.
I couldn't get filo pastry so used pre-rolled puff pastry ... also didn't have fresh thyme so used dried thyme.
Took a bit longer to cook than the recipe says but I suspect that that is more than compensated for by the reduced work....
Everyone loved this dish...
The only change I'd make is that I'll make more of them next time ... - 23 Apr 2012
Goats' cheese and thyme ...heaven! I rate this recipe HIGHLY. What I don't rate though, are my skills with filo pastry! But as this is sure to become a favourite I'm sure practice will make perfect. I didn't do bad considering this is my first time working with filo pastry, the shape of my very last "purse" was the best ;oD Thank you for this recipe x - 30 Dec 2008