Delicious mouthfuls of filo pastry with a melting filling of Comté, prosciutto and sage, these take a little care and time, but they can be made in advance, then chilled or frozen and popped in the oven when needed – perfect for drinks parties.
- Preheat the oven to 180°C normal / 160℃ fan and line a baking tray with a sheet of silicone baking paper or lightly oil it.
- Place 7 sheets of filo pastry onto a board and cut into squares measuring 12cm x 12cm. Cover the squares with a clean, slightly damp tea towel (so they do not dry out). Lay 2 squares of filo on a board and brush with melted butter (go right to the edges), then lay one on top of the other at a 45 degree angle to make a 8-pointed star shape (you can do two or three at a time if you have the space).
- Take a cube of Comté and a sage leaf (or half a leaf) and wrap it in half a slice of prosciutto. Place a bundle of prosciutto, sage and Comté into the centre of the pastry star and draw in all the corners and sides to form a purse shape. Press well together to seal and fan out the top leaves.
- To cook from chilled, bake for 15 minutes until the pastry is golden brown and the cheese is melted inside (from frozen, cook for 20 minutes) and transfer to a warmed serving plate.
Recipe © Laura Pope