Parma ham and goat’s cheese en croute with chilli apple chutney

Parma ham and goat’s cheese en croute with chilli apple chutney

By
From
More Home Comforts
Serves
2
Photographer
Peter Cassidy

The simplest ingredients often taste the best, and this is a great example of that. I’m not much of a fan of goat’s cheese but I do like the milder types that aren’t chalky. If you’re not sure, give it a try!

Ingredients

Quantity Ingredient

For the goat’s cheese en croute

Quantity Ingredient
2 tablespoons unsalted butter
100g baby spinach leaves
grated nutmeg
sea salt
freshly ground black pepper
4 slices parma ham
200g unrinded soft goat’s cheese, cut into 4 discs
325g puff pastry, rolled out to 3mm thick
1 egg, beaten
green salad, to serve

For the chutney

Quantity Ingredient
100g dark muscovado sugar
1 shallot, finely chopped
2cm piece of ginger, peeled and finely chopped
1 teaspoon mixed spice
1/2 teaspoon dried chilli flakes
2 apples, grated
150g sultanas
150g white wine vinegar

Method

  1. Preheat the oven to 200°C.
  2. Heat a frying pan until hot, then add the butter and spinach, and cook until just wilted. Season with nutmeg, salt and pepper, then tip out onto a paper-lined plate and leave to cool.
  3. Wrap the Parma ham around the cheese to cover it on all sides.
  4. Divide the pastry into eight equal rectangles and place the spinach on top of four of them. Place the cheese on top and season well. Brush the edge of the pastry with the some of the egg and top with the remaining pieces of pastry. Press down lightly around the edges, then crimp the edges. Brush with the remaining eggwash and place on a baking tray. Bake for 20 minutes until cooked through and golden brown.
  5. To make the chutney, heat a saucepan until medium hot, then add the sugar and cook until just melted, stirring occasionally. Add all the remaining ingredients and cook for 15–20 minutes until the apples are tender and the chutney has thickened slightly.
  6. Remove from the heat and cool slightly, then serve with the goat’s cheese en croute and a green salad.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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