FILO WHEELS WITH BLACK GARLIC, BRIE & PLUM

MAKES: 20

PREP TIME: 20 minutes | COOK TIME: 25 mins

INGREDIENTS

8 sheets of filo pastry

30g butter, melted

2 x 200g wedges of brie, sliced

4 plums, sliced

Handful of thyme

Olive oil

The Original Black Garlic Pickle

METHOD

Preheat the oven to 175C Fan.

Lay the filo out on a board and brush with the melted butter, lay the next sheet over the top, and repeat until you have four layered sheets. Place half of the brie widthways (roughly 8 large slices) at the far end of the filo, spoon over generous dollops of the Black Garlic Pickle and spread across the top of the brie, then layer over half the plums and a generous sprinkle of thyme. 

Place both hands at the edges of the pastry and fold it over the plums and cheese, roll it towards you until it’s neatly rolled up. Then use a knife to cut it into around 10 pinwheels, roughly 3cm thick. 

Place each wheel inside the muffin tray. Then repeat the process for the remaining ingredients so you have another set of pinwheels ready to bake. Place the second batch in the additional muffin tray.

If you only have one muffin tray, prepare both batches and simply cook one after the other. 

Bake in the oven for 25 minutes until golden and crispy, remove, allow to cool in the tray for 5 minutes, then place on a cooling rack for a little longer until cool enough to handle. We like to enjoy these warm for maximum crisp.

Recipe by Lara Green @_fromthegreenkitchen

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