Makes 20
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- Preheat the oven to 200°C/180°C fan/gas mark 6 and line a large baking tray with parchment paper.
- Cut the figs into quarters. Squeeze the edges gently to open them out a bit.
- In a small bowl, mix together the goat’s cheese, thyme and a few generous cracks of black pepper.
- Roll out the sheet of puff pastry and cut into four equal strips lengthways. Cut each strip into five equal pieces. Use the tip of a sharp knife to mark a border around ½cm in from the edge of each square, being careful not to cut all the way through. Place on the prepared baking tray.
- Spoon the goat’s cheese mixture onto the pastry squares, staying inside the borders. Place a fig in the middle of each.
- Bake for 12-15 minutes until the pastry is golden and puffed.
- Allow to cool a little before eating. Drizzle with a little runny honey just before serving, if desired.
Nutrition Facts
Per Serving: 155kcals, 8.6g fat (3g saturated), 15.9g carbs (3.3g sugars), 3.2g protein, 1.4g fibre, 0.077g sodium
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