Surrey Homes | SH38 | December 2017 | Health & Beauty supplement inside

Food
Parma ham, fig and
goat’s cheese filo fingers
Serves 10-12 Prep time: 20 mins
Cooking time: 20 mins
• 5 figs diced
• 5 slices Parma ham
or prosciutto
• 100g British goat’s
cheese – I like Kelly Hard
goat’s cheese (http://www.
cheesemakersofcanterbury.
co.uk/cheese/kellys-goat/)
• 125g filo pastry sheets
(each about 40 x 30cm)
• 50g butter, melted
• 1 tbsp nigella/onion seeds
1. Preheat oven to
180°C, gas mark 4.
2. Dice the figs into small
squares, discarding the
woody top. Grate the goat’s
cheese if you can, or mash
with a fork until spreadable.
Combine with the figs.
3. Lay the sheets of filo on a
large board and cut into
4 rectangles, each about
10x15cm. Brush each filo
rectangle with melted butter.
4. Place a tablespoon of the fig
and goat’s cheese mixture
and spread it along the
width of the pastry. Fold
in at the sides and roll it
up quite tightly to give
a neat rolled parcel.
5. Place on a baking tray
lined with non-stick baking
parchment. Brush the tops
of the filo fingers with a little
melted butter and sprinkle
the nigella seeds over.
6. Bake on the middle shelf
of the oven for 20 minutes,
until golden and crisp.
7. Take a slice of the Parma
ham and cut length
ways into 4 stripes.
8. When the finger roll is
cool enough wrap one end
with the Parma ham strip.
I like to cut again in half
and have some with Parma
ham, and some without for
our non-meat eaters.
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