- 8 sheets good quality filo pastry
- 2 tbsp vegetable oil
- 4 thick slices goats cheese, about 1.5cm (3/4) thick
- finely grated zest of ½ lemon
- sea salt to taste, optional
- 10 shallots, thinly sliced
- 1 tbsp fresh thyme, chopped
- 1 tbsp runny honey
- 2 tbsp balsamic vinegar
- 150 g watercress
- salt and freshly ground black pepper
- Lay two sheets of filo pastry on a chopping board, brush a little oil over the top sheet, then place a piece of goats cheese in the centre. Season well and sprinkle with a little lemon zest.
- Trim the pastry around the cheese, so you have an extra 5cm all around it, then fold over the edges to make a neat parcel.
- Turn the parcel upside down, place it on a plate, then brush over a little more oil, and sprinkle it with sea salt if you like.
- Repeat to make another three parcels, then chill well in a fridge.
- Pour the remaining vegetable oil into a thick bottomed pan and heat.
- Add the shallots and thyme, cover the pan and cook over a low heat until the shallots are softened - this will take about 10 minutes.
- Remove the lid, add the honey and vinegar, increase the heat slightly, and cook until the shallots colour.
- Season well and keep warm.
- Preheat the oven to 240C 475F Gas 9.
- Place the goats' cheese parcels on a baking sheet and cook for about 8-10 minutes, or until the pastry is crisp on both sides - make sure the bottom is thoroughly cooked; there's nothing worse than undercooked pastry.
- Place a couple of spoonfuls of the shallot mixture on a plate and top with a little watercress, then add a goats cheese parcel.
- Serve with a very large glass of Chardonnay.
Add ingredients from Vickery TV straight to your favourite online supermarket