professional recipes

Goats cheese and red onion filo

Goats cheese and red onion filo This dish could easily be made into a main course. The Sweet red onion filling perfectly compliments the sour goats cheese. The fillings could also be used as a toppings for bruschetta, a rather upmarket pizza or baked with vegetables in a pastry case to form a mediterranean style tart.

Red onion filling

1kg (2lb) red onions
100ml (½cup) olive oil
50ml (3 tbsp) balsamic vinegar
50g (3 tbsp) sugar
Salt and pepper

Cut the onions in half and slice them thinly into half moons. Heat the oil in a large frying pan and add the onions. Fry them over a low to medium heat until they are very soft stirring frequently. This will take 20 minutes or more. Add the vinegar and sugar and cook for a few minutes more to reduce out the added vinegar. Season with the salt and black pepper. Take off the heat and cool before using.

Goats cheese filing

1kg (2lb) goats cheese
4 cloves garlic
200ml (1 cup) cream
8 sprigs thyme

Allow the goats cheese to reach room temperature. Mush it with your fingers into a bowl. Add the crushed garlic, cream and the chopped thyme.

To make the pie

1 pack filo pastry 200g (1 cup) butter 1 beaten egg

To make the pies cut your filo pastry into about 10cm square pieces. Depending on the size of your sheets of filo this will mean either cutting them in half or into four.

Melt the butter in a saucepan and place a sheet of filo pastry on a work surface. Brush it with melted butter and place another sheet on top rotated about 90. Do this for four layers.

Press the filo into a ring mould or pastry cutter and fill with some of the goats cheese and red onion. Fold the overhanging filo into the centre to seal the pie and push the pie into the ring to squash everything down. Unmould and place the pie in a greased baking sheet.

Make as many pies as you need, brush them with the beaten egg and bake them for 20 minutes until golden brown. Serve on slices of cucumber dressed with the mint sauce and topped with some more of the mint sauce. Top the pie with some of the black olive toffee.

If you want you can pre cook the pies for 15 minutes, cool them down, and then bake them for five minutes before serving.

Minty yoghurt sauce

20 mint leaves
80ml (5tbsp) white wine vinegar
2 dessertspoons caster sugar
1 teaspoon salt
425g 15oz) yoghurt

Place the mint leaves in a bowl with the salt and the sugar. Heat the vinegar in a small pan or in the microwave up to boiling point. Immediately pour it over the mint leaves.

Steeping the leaves in hot vinegar releases the natural oils from the leaves increasing the flavour of the sauce. When cool add the yoghurt and whizz everything up in a blender or food processor.

This sauce will last in the fridge for up to a week.

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