Beggars Purses With Goat Cheese Sauce Recipes

SWEET CHEESE PHYLLO PURSES

Steps:

• Preheat the oven to 400˚ F. Finely crumble the goat cheese with a fork in a medium bowl, then stir in the ricotta. Brush a 12-cup muffin pan with 1 tablespoon of the melted butter; set aside 1 tablespoon melted butter in a small bowl for step 3.
• Use the remaining 6 tablespoons butter for the phyllo sheets: Brush the top of a phyllo sheet all over with butter, then stack 3 more sheets on top, brushing each with butter. Cut the stack in half lengthwise, then crosswise into thirds to make 6 squares. Press each square into a muffin cup. Repeat with the remaining 4 phyllo sheets and melted butter.
• Divide the cheese mixture among the phyllo-lined muffin cups, pressing with a spoon to flatten the filling into the cups. Fold in the phyllo to cover the filling, leaving a little hole in the center to vent steam. Brush the tops of the dough with the reserved 1 tablespoon melted butter. Put the pan on the oven floor and bake until the phyllo purses are dark golden brown on the bottom, 5 to 8 minutes. Reduce the oven temperature to 375˚ F; move the muffin pan to the middle oven rack and continue baking until the phyllo is golden brown and crisp on top, 30 to 40 minutes.
• Meanwhile, combine the sugar, water, cardamom and orange zest in a small saucepan. Bring to a boil, reduce to a simmer and cook, occasionally pressing on the cardamom pods with a spoon, until syrupy, about 8 minutes. Strain through a fine-mesh sieve into a liquid measuring cup. Stir in the orange juice.
• Remove the phyllo purses to a platter as soon as they come out of the oven. Spoon about half of the syrup on top. Let sit for a few minutes to soak in the syrup, then top with the pistachios. Drizzle with more syrup and serve warm.

FRESH HERB, CHEESE AND BACON BEGGAR'S PURSES

Steps:

• Beat first 5 ingredients with mixer until blended. Stack 4 phyllo sheets, brushing each sheet lightly with oil before stacking. Cut stack lengthwise in half, then crosswise into thirds to make 6 (4-inch) squares. Repeat with remaining phyllo sheets.
• Spoon 1 rounded tsp. cream cheese mixture onto center of each stack; gather 4 points, then pinch just above filling to seal. Place, 1 inch apart, on baking sheet. Refrigerate 15 min.
• Heat oven to 375ºF. Bake purses 10 to 12 min. or until golden brown.

BEGGAR'S PURSES WITH GOAT CHEESE SAUCE

Steps:

• 1. Take the 2 wontons and cut them into 6 strips each and set aside.
• 2. Boil the potatoes till they are soft. Cool slightly, peel and mash with heavy cream, salt, pepper, butter. Set aside.
• 3. Cook the pumpkin and pumpkin pie spice down till it is reduce almost by half.
• 4. Mix the potato and pumpkin mixture together making sure it is completely incorporated. Taste for additional salt and pepper if necessary.
• 5. For the sauce with a mixer, mix the pumpkin pie filling, the goat cheese, heavy cream and salt. Set aside. Just before serving mix in the fresh sage. Keep this cold till you are serving the pillows.
• 6. Take each wonton and lay it flat. Put about 1 teaspoon of filling in the center of each wonton. Bring all four corners up to the center. Wet one side of each of the strips and put the wet side towards the wonton and wrap around pressing as you go to make sure they seal. Cross each end over to make an X and press into the wonton slightly.
• 7. When all the wontons are filled you'll want to simmer these in enough water to just cover them, till they are translucent and float to the top, maybe 5 minutes DO NOT BOIL THESE as they will fall apart. Drain and serve with the sauce.
• 8. I did post that this is not my picture of the finished recipe, but I wanted to give you an idea of what the purses should look like.

CHICKEN AND LEEK BEGGARS PURSES

Steps:

• Combine all the ingredients for the crepe recipe, excluding the oil, in a bowl and whisk until smooth. The batter should be the consistency of heavy cream. Adjust with flour or water. Let the batter rest for 30 minutes before making crepes. Coat a crepe pan or saute pan with oil. Add enough batter to cover the bottom of the pan. Cook until the edges begin to curl and flip over for a few seconds to cook the other side. Remove to a plate and continue with remaining batter.
• Preheat oven to 350 degrees F. Saute the leeks in butter until translucent and cool in the refrigerator. Place the chicken in a food processor and puree until smooth. Transfer the chicken mixture to a bowl and fold in the remaining ingredients.
• Place about 1 tablespoon of chicken mixture in the middle of a crepe; pull the edges up to form a beggar's purse and tie with chive that has been blanched for 20 seconds in boiling water. Place the purses on a sheet-pan and bake in a preheated 350 degree oven for approximately 5 minutes or until cooked through.

STEAK WITH GOAT'S CHEESE SAUCE

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. Tip the wedges into a roasting tin and toss them in the oil and thyme. Roast for 35-45 minutes, turning once, until they're crispy on the outside and soft in the middle.
• About 15 minutes before the wedges are ready, remove the rind from the goat's cheese and discard, then cut into chunks. Put it into a small bowl and microwave on Medium for 1 minute to melt. Beat in the crème fraîche, return to the microwave and heat for another minute on Medium until the cheese and crème fraîche have melted into a sauce. Season with salt and the peppercorns and stir.
• Heat a griddle pan over a high heat. Season the steaks with black pepper and cook them for 2 minutes on each side for rare, or up to 4 minutes on each side for well done. Divide the sauce between two bowls for dipping.

BEGGARS PURSES WITH GOAT CHEESE

Steps:

• Melt butter and unfold phyllo sheets and cover. Brush each individual sheet with butter and stack on each other. Cut in 20 squares each measuring 3x3. Place 2 tsp of filling in center of each square and pull edges up to form a purse. Place on baking sheet lined with parchment and freeze at that point. Preheat oven to 400. Bake till golden 8 min if fresh and 15min if frozen

MUSHROOM-AND-GOAT-CHEESE PURSES

Steps:

• Preheat oven to 400 degrees. In a large nonstick skillet, melt 1 tablespoon butter over medium. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, 4 minutes. Add mushrooms and season with salt and pepper; cook until mushrooms are tender and any liquid has evaporated, 20 minutes. Let cool 5 minutes, then stir in goat cheese.
• Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack 3 more sheets on top, brushing each with butter. Cut stack into 12 squares. Repeat with remaining 4 sheets and more butter to make 24 squares total.
• Top each square with 1 tablespoon mushroom mixture. Gather and pinch phyllo around mushroom mixture to form purses with ruffled tops. Bake on a parchment-lined baking sheet until golden brown, about 12 minutes. Let cool slightly before serving.

GOAT CHEESE SAUCE

Steps:

• Heat oil in a saucepan over medium heat; add onion and season with a pinch of salt. Cook and stir onion until translucent, about 5 minutes. Stir flour with the onion; cook, stirring continually, for 1 minute.
• Pour 1 cup milk into the saucepan while stirring; add goat cheese and stir to melt. Stir remaining milk into the mixture, 1/2 cup at a time, and cook until you reach your desired texture, 5 to 10 minutes more; season with 1/2 teaspoon salt and black pepper.