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Briouates of goat's cheese, sundried tomato and coriander

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ready in 45 mins


A classic Moroccan starter or canape.


170g mild soft goat's cheese, at room temperature
1 tbsp sour cream
2 tbsp of fresh chopped coriander
sundried tomatoes, chopped 
12 sheets of filo pastry
olive oil for brushing


1. Pre heat the oven to 190C, gas mark 5. In a small food processor mix the goat's cheese and the cream, then add the chopped coriander, chopped tomatoes and salt and pepper. Mix until well blended.

2. Place one sheet of filo on a dry work surface (keep the others covered with a damp tea towel to stop them drying out). Brush the sheet with oil and cut into strips about 10cm wide by 35cm long.

3. Place a heaped teaspoon of the filling at the top right corner of a strip. Fold the corner covered with the filling down to make a triangle. Continue folding the triangle down the length of the strip, to make a briouate. Brush the finished briouate with oil and set aside. Repeat the above until all the filling is used. I make half of the mixture into filo cigars, as they can be a little less fiddly. Use the same size of filo, add a heaped teaspoon of mixture at one end, roll halfway down and fold in the edges on each side and continue to roll. Brush with oil and add to tray.

4. Place the finished briouates on a lightly greased baking tray and cook in the oven for 20 minutes until golden brown.

5. Serve warm. The uncooked briouates can be stored in the fridge for 24 hours or frozen for 2 weeks. Bring to room temperature before cooking.

Makes 12 briouates

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