Stuffed Fig Pastry Pockets

Stuffed Fig Pastry Pockets

INGREDIENTS

• 8-10 preserved figs (keep the preserving liquid)
• 8-10 strip of prosciutto
• 100g of gorgonzola, crumbled
• 1 sheet of puff pastry, cut into 8 circles
• 60ml milk
• Sesame seeds

For the sauce:

• 4 tablespoons of the preserve liquid
• 2 teaspoons chilli flakes

For presentation:

• Micro herbs & Rocket to finish

 

METHOD

1. Preheat the oven to 200°C. Cut the tops off each fig, and create an opening by cutting a cross at the top without cutting all the way through. Wrap each fig with a strip of prosciutto.
2. In a pan, crisp up the prosciutto before wrapping into the puff pastry circles. Place into a muffin tray brush with milk, sprinkle sesame seeds and bake for 15 minutes until golden.
3. While the pastry bakes, in a sauce pan, heat together the preserving liquid and chilli flakes.
4. Place the baked pastry pockets onto the micro herbs & dress with the sauce.