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Goat's Cheese Pesto Parcels

I came up with this recipe years ago, it's so simple that I never thought of putting it in here but wanted a light meal the other day and gave it another go. It worked so well I just had to share it. 

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This is such a great lunch time meal or light dinner with a good salad. The goat's cheese is very rich you so even though the meal itself is quite small it is really satisfying. You can use shop bought pesto or give my Rocket Pesto a go, as I've found the shop bought ones can be a bit too salty for this sometimes. So if you are using them try to find one you like that doesn't have a high salt content. Paring it with my Onion Chutney works beautifully as the sweetness and sharpness of the chutney really counters the richness of the parcel.

Ingredients

makes 2 parcels

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  • 250g puff pastry

  • 2 heaped tbsp pesto

  • 200g round of rinded goat's cheese (not the soft spreadable kind)

  • 1 egg beaten

Method

First off you need your pesto which can be either shop bought or if you want to make your own try my Rocket Pesto.

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Heat your oven to 180c or 356f

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Now roll out the puff pastry to about the thickness of a pound coin (you can skip this if you are using ready rolled). Then cut two disks out of the pastry that are slightly larger than the round of the goats cheese as this will form your base.

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Place the goat's cheese rounds on the disks of puff and top with a heaped tablespoon each of the pesto. This will give you an idea of how much pastry you need for the tops. With the remaining pastry cut two large disks, enough to go over the top of the goat's cheese and meet the edge of the base. Once done wet the edge of the bases with water and place the large disks over the top. As you ease the sides down try to gentle squeeze so that as little air is kept in the parcel as possible until it covers the contents and meets the base.

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Fold the base edges over and crimp with the tines of a fork to create a seal around the base between the two pastry disks.

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Now line a tray with baking parchment and cover with a teaspoon of vegetable oil as this will just help the base of the parcel crisp up. Slide your parcels onto the tray, brush the tops with the beaten egg to get a really nice crust and bake in the oven for 30mins.

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Once done they should be lovely and golden. If you get some leakage don't worry too much as the goat's cheese cools quickly on the tray and can be scrapped up along side so you won't lose any flavour. I've been doing these for years and they don't always look perfect but they do taste great.

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