Stuffed Fig Pastry Pockets
Learn how to prepare Stuffed Fig Pastry Pockets with Homegrown Tastes South Africa S2
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
- 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.
- 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.
- While the pastry bakes, in a sauce pan, heat together the preserving liquid and chilli flakes.
- Place the baked pastry pockets onto the micro herbs & dress with the sauce.
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