Grape and Blue Cheese Moneybags
Grape and Blue Cheese Moneybags
Sweet and savoury in one bite with this recipe by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Baking
  • Cooking Time 50 minutes
  • Yield 12 servings
  • 1 cup red grapes, quartered
  • 100 grams blue cheese, crumbled
  • ½ cup walnuts, finely chopped
  • 2 tablespoons cottage cheese
  • 1 teaspoon honey
  • 1 tablespoon lemon zest
  • 1 tablespoon finely chopped chives
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon thyme leaves
  • 6 sheets filo pastry
  • 50 grams butter, melted
  1. Preheat the oven to 190°C (170° fan-forced). Grease a 12-hole cupcake tin with some melted butter. In a medium bowl combine grapes, blue cheese, cottage cheese, honey, walnuts, lemon zest, and herbs. Season to taste.
  2. On a clean benchtop, place a sheet of filo pastry. Brush with melted butter, top with another sheet of filo pastry, brush with melted butter and top with a third sheet of filo pastry. Cut the filo stacks in 3, and then cut in halves (to give 6 squares). Repeat process with remaining filo (you will have a total of 12 squares).
  3. Place 1 square of filo on a flat surface and place a tablespoon full of the filling the centre. Bring the edges of the pastry up together and pinch them to form a little parcel (money-bag shape), brushing with a little extra butter, if necessary. Repeat with remaining filling and filo.
  4. Place the moneybags in a cupcake tin. Bake for 15 to 20 minutes or until light golden and crisp.
  1. Note:
  2. ** You may need to adjust the amount of filling – there should be plenty so you could always increase the filo and butter to make more parcels

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