Saint-Marcellin cheese, pistachio and bresaola bites Recipe

Saint-Marcellin cheese, pistachio and bresaola bites Recipe

Crisp filo parcels filled with Saint-Marcellin cheese, crushed pistachios and bresaola. Perfect served as an aperitif or light starter.

  • Preparation
    30mins
  • Cooking time
    5mins
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • Filo pastry sheet(s) : 6 whole
  • Saint-Marcellin : 3 whole
  • Chopped pistachio(s) : 30 g
  • Bresaola : 80 g
  • Olive oil : 50 ml
  • Freshly ground black pepper : 6 Turn
Method
  • ETAPE 1

    Cut the Saint-Marcellin cheese into centimetre dice. Cut the bresaola into thin slices.
    Cut the strips of filo pastry into 3cm wide strips and brush with olive oil.

  • ETAPE 2

    Place a couple of pieces of cheese on one end of each strip of the pastry and season with pepper. Sprinkle with crushed pistachios and add with a piece of bresaola. Fold the pastry across itself to form a triangle at the end. Repeat until you reach the other end of the pastry strip and you have a samosa shaped parcel. Repeat until you have used up all of the pastry.

  • ETAPE 3

    Heat a frying pan to hot and add olive oil. Cook the pastries for 2 minutes on each side. They should be crisp and golden brown. Enjoy immeditely or serve with a fresh green salad.

Chef's tip

«You can make these bites in advance and keep refrigerated. Cook at the last moment so that they are crisp when served. »

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