Brie & Fig Parcels Recipe

Celebrity chef James Strawbridge has created the following recipe for the UK’s fairest food delivery service 44 Foods.

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Brie & Fig Parcels by James Strawbridge

Ethical, sustainable, and selling high quality British produce only, 44 Foods boasts a range of more than 20 cheeses from across the UK – which are delicious either on their own, in recipes, or paired with their stunning new range of British wines.

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Course Appetiser

Ingredients

  

• 140 g Organic Cotswold Brie cheese, Simon Weaver
• 400 g Filo Pastry
• 50 g 50g Butter Melted
• 4 Melted Figs Quartered
• 6 Sprigs Thyme
• 1 Tbsp Black Bee Honey
• 1 Pinch Smoked Sea Salt Flakes

Instructions

 

• Preheat the oven to 200˚C. Cut the 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 the filo pastry has all been used, 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 and whilst still warm drizzle with honey and sprinkle each parcel with a pinch of smoked sea salt.
• Serve warm with a chilled glass of Sharpham rosé to accompany.

Notes

Serving suggestion: Sharpham Pinot Noir Rose

Keyword brie and fig parcels

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