Summer
Side dish or Entrée

Fig and Goat's Cheese in Puff Pastry with Vino Cotto Recipe

Try your hand at Maggie's fig and goat's cheese pastries. These moreish bites offer crunch and the flavours of Vino Cotto and oregano.
Fig and Goat's Cheese in Puff Pastry with Vino Cotto Recipe
Ingredients
Units
Units
300g butter puff pastry
1 free range egg beaten
50g goat's cheese
4 small figs quartered
2g fresh oregano chopped
to season freshly ground black pepper
20ml Extra Virgin Olive Oil
20ml Vino Cotto
Methods
1
Preheat a face forced oven to 180C.
2
Roll out the puff pastry to 3 millimetres thick on a  lightly floured work surface. Cut 5 centimetre rounds using a pastry cutter and place on a baking sheet lined with baking paper. Brush each round lightly with the beaten egg using a pastry brush.
3
Place a heaped teaspoon of goat's cheese in the middle of each round, leaving a small gap of pastry at the edges.
4
Top the goat's cheese with a quarter of fig, oregano and freshly ground black pepper. Drizzle with Extra Virgin Olive Oil and Vino Cotto.
5
Place the canapes into the preheated oven and bake for 15 to 20 minutes or until the pastry is puffed and golden.
6
Serve immediately scattered with thyme flowers.

Loved by our customers

We’re looking for stars!
Let us know what you think