This delicious dish is lovely as a starter or light lunch dish. Use the crottins (small barrel shapes) of goat's cheese.
To help you make the perfect cranberry sauce from scratch why not follow our simple and easy recipe!
Ingredients
- 3 sheets frozen filo pastry, thawed
- 1 small aubergine
- Olive oil for sautéeing
- 2 crottins goat's cheese
- Seasoning
- Melted butter for brushing
- 150g (6oz) fresh cranberries
- Juice and rind of 1 small orange
- 50g (2oz) caster sugar
WEIGHT CONVERTER
Method
- Slice aubergine and gently sauté in olive oil until just browning. Leave to cool. Cut each cheese in half horizontally. Preheat oven to 200°C/400°F/gas 4
- Open out pastry and cut 3 x 15cm (6in) squares from 2 sheets and 2 from the last sheet. (you can use leftover pastry for a few tartlet cases to keep in reserve)
- Brushing each square lightly with butter, layer up in pairs with the corners offset. Place 1-2 slices of aubergine in centre of each pastry, stack, top with a half cheese and bring up pastry around sides and top to form a purse. Squeeze together gently at top to seal, open out corners and lightly brush with butter.
- Place on baking sheet and bake for about 8 mins until the pastry is just golden.
- Meanwhile cook cranberries with the juice and rind of the orange and sugar. Simmer until berries 'pop', stirring frequently. Serve parcels immediately (the cheese will be beautifully soft and slightly oozing), with the warm cranberry sauce.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Cheese and pickle straws
This cheese and pickle straws takes a simple party staple and ramps it up a level by adding a twist of tangy pickle to the mix.
By Octavia Lillywhite Published
-
Crispy rosemary and garlic potatoes
Coating your roasties in polenta makes them extra crisp without the need for excessive oil...
By Jess Meyer Published
-
Roast red cabbage, carrots and parsnips with cranberry glaze
Our cranberry glaze adds gloss and sweetness and elevates roast veg to something truly special...
By Jess Meyer Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
When does winter start? The first day of winter 2023
When does winter start? We reveal when the first day of winter will be in 2023, and answer your questions about the coldest season.
By Lucy Wigley Published
-
Mary Berry's Ultimate Christmas: Recipes, guest stars and where to watch
BBC viewers can enjoy a slice of Mary Berry's Ultimate Christmas in December, with the British chef sharing recipes, tips and tricks to cooking the perfect Christmas dinner.
By Emily Stedman Published
-
3 ingredients, 8 minutes and an air fryer to make the easiest Nutella pastries
Want to know how to make Nutella swirls in your air fryer? It's easier than you think
By Ellie Hutchings Published