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
- 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
- Rosé Wine
- 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.