Filo purses with red onion and port jam

The jam is a dish in its own right, delicious on a cheese sandwich or as a condiment to a steak. As a filling in a crunchy filo purse it makes for an elegant fingerfood or a nice addition to the cheese plate.

For the red onion and port jam

4-5 large red onions
1 Tbs olive oil
1/2 tsp salt
200 ml port wine
150 g dried cranberries
1 Tbs fresh leaves of lemon thyme

Reduce the wine by half by cooking it gently in a pan. Take it off the stove and add the cranberries, let soak.

Slice the onions quite thinly and sweat them in the olive oil with salt and thyme till soft and mellow.


Then add the reduced wine and cranberries and stew covered for another 15 minutes. The result is a ruby jam, sweet-and-sour with a delicate smell of port and thyme.

 

For the filo purses:

2-3 sheets of filo pastry
a large knob of butter, melted
1/2 portion of the red onion and port jam

Thaw the pastry if necessary following the instructions. While working with it, keep it covered with a damp cloth, this prevents the dough from drying out.

Cut the pastry sheets into squares (about 5x5 cm), brush each with a bit of melted butter. Place two pieces on top of each other, put a teaspoon of the jam on top and bring the point up together, crimping the sides of the pastry at the same time.

Brush the points of the purses with extra butter and bake at 180C for 7-10 minutes till the points are golden brown. Serve at room temperature with a glass of wine and a bit of brie.

Bon Appetit!

 

 

 

 

 

 

 

 

 

 

 

 

   
 

 

   
 

 

 

 

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