GOAT’S CHEESE “CIGARS” WITH HONEY AND THYME
Makes 12 EASY 1 hr
WHAT YOU NEED
2 x 100g logs plain goat’s cheese 2 tbsp honey + extra, to serve 3 sheets filo pastry, defrosted 80g salted butter, melted handful fresh thyme leaves
HOW TO DO IT
1 Preheat the oven to 180˚C. Line a baking sheet with baking paper. Set aside until needed.
2 Mix the goat’s cheese and honey together in a medium bowl. Set aside. 3 Roll out a sheet of filo pastry onto a clean work surface. Cut the sheet in half lengthways, then cut the two pieces in half widthways to create 4 rectangles. Generously brush each rectangle with the melted butter. Repeat with the remaining filo sheets to make 12 rectangles in total.
4 Sprinkle the thyme leaves along one of the short edges of each rectangle. Fold each edge about 4cm inwards to enclose the thyme leaves. Tightly pinch the folds to secure them in place. Divide the goat’s cheese mixture among the rectangles, spooning the mixture along the edges opposite the thyme folds.
5 Working with one rectangle at a time, fold the two longer edges inwards over the goat’s cheese mixture and the thyme fold, creating a 1cm-wide fold on both sides. Pinch the folds to secure them in place. Starting at the short edge topped with the goat’s cheese mixture, roll the pastry into a cigar shape. Brush with the melted butter to keep the roll in place. Repeat with the remaining pastry rectangles to create 12 cigars.
6 Arrange the cigars on the prepared baking sheet and bake in the preheated oven until they are golden brown, about 15 – 20 minutes.
7 Serve the cigars warm, drizzled with the honey.
COOK’S TIPFor a vegetarian-friendly alternative,substitute the egg replacer with 1 large egg and omit the coconut milk. VEGAN PUMPKIN FRITTERS WITH CHILLI-MISO CARAMEL DIPPING SAUCE