Cigares à la menthe (v)
Goats cheese with mint spring rolls
These can be a tasty appetiser served with a Moroccan meal. You need to be able to buy the Bric pastry for the best effect otherwise filo pastry would do but nowhere near as easy to work with. Whilst in the UK I have found Bric pastry in Waitrose in the chiller aisle as well as some in the frozen food section – near other ready prepared pastries.
Makes 16 rolls – so adjust quantities accordingly.
Goats cheese with mint spring rolls
These can be a tasty appetiser served with a Moroccan meal. You need to be able to buy the Bric pastry for the best effect otherwise filo pastry would do but nowhere near as easy to work with. Whilst in the UK I have found Bric pastry in Waitrose in the chiller aisle as well as some in the frozen food section – near other ready prepared pastries.
Makes 16 rolls – so adjust quantities accordingly.
- 8 sheets of bric pastry
- 250g fresh goats cheese
- 15g butter
- 6 sprigs of fresh mint or to taste – add more if you like a fresh minty taste – depends on your mint!
- 1tbsp olive oil
- Pepper
- Mix the goats cheese with the olive oil, add the finely chopped mint and season with freshly ground black pepper.
- Preheat the oven to 180 ˚ (fan)
- Melt the butter – used to brush over the rolls before cooking.
- Cut the 8 sheets of bric pastry in half - the kind I buy here is made in circles – so you now have 16 semi circles. Make a small roll of the cheese mixture and place in the centre of the diameter of the semi circle. Fold the sides in and then roll up, seal the edge with melted butter and place on a baking tray. Repeat for the other 15! Brush them over with the meted butter and bake for about 10 minutes until they are browned and crispy.
- Serve warm possibly with the sweet potato and ginger parcels.