Fig and Goats' Cheese in Puff Pastry with Vino Cotto Recipe

Name: Fig and Goats' Cheese in Puff Pastry with Vino Cotto Recipe
Yield: 4
Ingredients: 300g butter puff pastry; 1 free range egg beaten; 50g soft goats' cheese (chèvre); 4 small figs, quartered; 1 sprig fresh oregano, chopped; Sea salt and freshly cracked black pepper, to season; 1 tbspn Maggie Beer Extra Virgin Olive Oil; 1 tbspn Maggie Beer Vino Cotto; Thyme flowers, optional, to serve

Try your hand at Maggie's fig and goat's cheese pastries. These moreish bites offer crunch and the flavours of Vino Cotto and oregano.

Share