SALAMI, BRIE, FIG & WALNUT PHYLLO POCKETS
Ingredients:
Cervelat salami (slices cut into pieces)
Brie, slices
Preserved figs, well drained and diced
(keep a bit of sauce aside)
Honey
Fresh thyme
Chopped walnuts
Melted butter
Phyllo pastry – 3 sheets per pocket
Balsamic glaze
Method:
• Preheat the oven according to the phyllo pastry instructions.
• Drain the preserved figs well and pat gently with paper towel to remove excess syrup. Dice into small pieces.
• Brush each phyllo sheet lightly with melted butter and layer 3 sheets per muffin hole, positioning them at different angles to create rustic, ruffled edges.
• Add a small amount of fig, followed by a slice of Brie and a piece of Cervelat salami.
• Add a small amount of chopped walnut, a few fresh thyme leaves.
• Drizzle with a small amount of the sauce of the fig preserve, keeping it restrained as the figs are already sweet.
• Gently gather the phyllo around the filling, leaving the edges slightly open and rustic.
• Bake until the phyllo is crisp and golden and the Brie is melted.
• Finish with a light drizzle of balsamic glaze and fresh thyme.
Alternative Recipe Option:
Pepper Ham, Pear, Brie & Walnut Phyllo Pockets
Use:
Pepper ham, one slice cut into half and folded to keep the pepper crust
Brie, sliced
Firm pear, diced and briefly sautéed until just softened, then cooled
Honey
Fresh thyme
Chopped walnuts
Melted butter
Phyllo pastry – 3 sheets per pocket
Prepare using the same phyllo method as above. Layer the cooled pear, Brie, pepper ham, walnuts and thyme into the buttered phyllo, add a restrained drizzle of honey, gather the pastry and bake until crisp and golden and the Brie is melted. Finish with a very light drizzle of honey and fresh thyme.
