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.
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30mins
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5mins
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0mn
- 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
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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.
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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.
«You can make these bites in advance and keep refrigerated. Cook at the last moment so that they are crisp when served. »
