Roquefort Pie from Pascal Aussignac is an elegant sweet and savoury combination. As with all of Pascal’s recipes, it has a certain flair in its presentation and makes for a great canapé.
FILO CRISPS
- 40g of butter, plus more for greasing
- 2 sheets of filo pastry
- 1 tbsp of granulated sugar
POACHED APRICOTS
- 12 apricots, semi-dried
- 100ml of water
- 1 tsp granulated sugar
- 2 tbsp of Armagnac
TO PLATE
- 200g of Roquefort cheese
- 50g of blanched almonds, sliced
METHOD
1. Preheat the oven to 180°C/gas mark 4.
2. To clarify the butter, melt it in a saucepan. Let the hot butter liquid stand for a few minutes so that the solids sink to the bottom. Pour off the buttery oil into a cup or jug and discard the solids.
- 40g of butter
3. Brush the filo pastry sheets in the middle with the clarified butter. Fold, and then brush them with butter again on top.
- 2 sheets of filo pastry
4. Lay 4 long-handled wooden spoons evenly across a baking sheet. Drape the doubled-buttered filo sheets along the baking sheet over the spoon handles so that there are ridges and furrows. Sprinkle with the sugar.
- 1 tbsp of granulated sugar
5. Bake the filo pastry in the oven for 8-10 minutes until it is golden and crisp. Remove and allow to cool before carefully removing the spoons.
6. For the apricots, snip each apricot into 4 and poach in the water with the sugar and Armagnac for 5-10 minutes. The apricots should be soft and the liquid should be absorbed.
- 100ml of water
- 12 apricots
- 1 tsp granulated sugar
- 2 tbsp of Armagnac
7. Use kitchen scissors to snip the pastry into 4 long fingers along the furrows. Crumble the Roquefort and sprinkle over the pastry, along with the almonds and apricots, and plate as desired.
- 50g of blanched almonds
- 200g of Roquefort cheese
