Butternut stuffed with leeks
Mini pies with figs and hot goat cheese

Mini pies with figs and hot goat cheese

  • Ripened goat logs
White rolls with fresh goat cheese and herbs
Serves 4 servings
Preparation 20 minutes
Cooking 13 minutes
  1. Preheat the oven to 200°C.

  2. Cut out 4 discs from the pie crust, measuring 8 cm in diameter and place them on a non-stick baking tray.

  3. Slice the fresh figs and arrange them in an overlapping circle on each pastry disc.

  4. Sprinkle over the brown sugar and put in the oven.

  5. Halfway through baking (5 minutes) remove from the oven and place the goat cheese slices on top of the figs. Season with salt and pepper and return to the oven for a further 5 to 8 minutes.

  6. Prepare the vinaigrette (mix together 2 tbsp sunflower oil + 1 tsp wine vinegar + 1 tsp balsamic vinegar + 1 tsp goji berries) and drizzle over the arugula. Fill the pastry cups with arugula and garnish with borage flowers.

  7. Arrange the arugula cups and the fig and goat cheese pastries on 4 plates.

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