GOAT CHEESE, CRANBERRY CHUTNEY & TOASTED WALNUT ENVELOPES
Golden puff pastry envelopes are filled with an appetizing combination of goat cheese, cranberry chutney and walnuts to make these sweet and savory delights.
Time 1h10m
Yield Serves: 25
Number Of Ingredients 7
Steps:
- Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 25 (2 1/4-inch) squares.
- Spoon about 2 teaspoons cheese in the center of each pastry square. Top each with about 1/2 teaspoon chutney and about 1/2 teaspoon walnuts. Brush 2 opposite pastry corners with the egg mixture. Fold the pastry corners up over the filling and and press firmly to seal, then fold over to one side, forming an open-ended envelope. Brush the filled pastries with the egg mixture. Place the pastries onto 2 baking sheets.
- Bake for 15 minutes or until the pastries are golden brown. Sprinkle the pastries with the thyme before serving, if desired.
CRANBERRY AND GOAT CHEESE CROSTINI
"You can switch up these tangy-sweet bites with almost any cheese and a matching jam, preserves or chutney," says Sunny.
Provided by Sunny Anderson
Categories appetizer
Time 30m
Yield 20 pieces of cranberry and goat cheese crostini
Number Of Ingredients 3
Steps:
- Spread the goat cheese on the crostini, then top with the cranberry sauce.
GOAT'S CHEESE & CRANBERRY TARTLETS
These vegetarian tartlets make great finger food for a festive drinks party
Provided by Jo Pratt
Categories Buffet, Snack, Starter
Time 1h
Yield Makes 20-24
Number Of Ingredients 7
Steps:
- Preheat oven to fan 200C/conventional 220C/gas 7. Lay pastry on a floured work surface. Using a round 7.5cm round pastry cutter, cut out as many circles as possible.
- Sit them on oiled baking sheets and score a circle about 2.5cm in from the edge of each disc by pressing gently with a 5cm cutter. Pierce the middle of each with a fork, brush with egg and top with a little cranberry sauce or chutney.
- Slice the cheese 5mm thick so you have a slice per disc (discard end rinds). Lay a slice on each tartlet, then top with thyme leaves, a drizzle of oil and a twist of black pepper.
- Bake for 10-15 minutes until the cheese is golden and the pastry crispy. Cool for 5 minutes and serve warm, garnished with rocket leaves.
Nutrition Facts : Calories 132 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Protein 4 grams protein, Sodium 0.37 milligram of sodium
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