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Valençay, Bouton de culotte and chervil and pastries |
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- Place the Valençay cubes and grated Bouton de Culotte cheeses into a bowl.
- Finely chop the chervil and place half in a pan with the crème fraîche
- Season well and bring to the boil, then simmer for 5 minutes. Put aside to cool.
- Add the remaining chervil to the cheeses, season well and mix with a fork until it forms a paste.
- One by one, place the filo pastry sheets onto a damp tea towel, spoon some of the cheese paste onto one side, and fold the other side over.
- Melt the butter and brush onto the 4 pastries. Place on a greased baking tray and place in the oven at 210°C, Gas Mark 6, 400°F, for 10 minutes.
- Gently reheat the chervil cream sauce and serve alongside the pastries, with a salad on the side.
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Try matching with a wine such as a Valençay, Pouilly Fumé, Chablis or a Chinon. |
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1 ripe Valençay goat's cheese (rind removed, cubed).
8 mature Boutons de Culotte goat's cheeses (grated).
4 sheets filo pastry.
4 tbsp crème fraîche
2 bunches chervil.
20 g butter.
Salt and freshly ground pepper.
If you cannot find chervil, replace with flat leaf parsley.
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