Makes 18 pastries
Prep time: 45 minutes
Cook time: 25 minutes
- 2 x sheets store bought all-butter puff pastry (500g)
- 150g Goldcrest Onion & Black Garlic Relish
- 150g Chevin style soft goat’s milk cheese, *crumbled into small pieces
- 2-3 sprigs fresh thyme
- 1 egg, beaten with a splash of water
- Salt and pepper, to taste
*an easy way to crumble this style of soft cheese without getting too messy is to pop it in the freezer until firm and then crumble it
- Preheat oven to 200˚C.
- Prepare 2 baking trays lined with baking paper.
- On a lightly floured surface roll out the puff pastry.
- Cut each sheet of pastry into 9 squares.
- On the top right hand side and the bottom left hand side of the pastry square, cut a long L shape leaving a 1cm border.
- The two L cuts should not meet.
- Your pastry square should look like a picture frame with two corners of pastry still intact.
- Take the top edge border and fold down towards the inner bottom corner. Then take the bottom edge border and fold it up. You will land up with an almost diamond looking pastry with a square in the middle for filling.
- Place pastry in the fridge for 15-20 minutes to firm up.
- Place 1 – 2 teaspoons of Goldcrest Onion & Black Garlic Relish in the centre of each pastry square.
- Top with some goat’s cheese and fresh thyme leaves.
- Sprinkle with a little flaky salt and freshly ground black pepper.
- If you have worked quickly and the puff pastry is still cold you can lightly brush the pastry edges with the egg wash and bake. If not, return to the fridge for another 15-20 minutes until firm. Puff pastry bakes best when very cold.
- Place relish bites in the oven for 20-25 minutes until deeply golden brown and cooked through.
- Allow to cool slightly and then serve with some extra Goldcrest Onion & Black Garlic Relish on the side.
Cocktail serving suggestion:
Serve alongside a Goldcrest Honeyed Cocktail
- 15ml Goldcrest Honey
- 25ml lemon juice
- 50ml gin
- Ice, for shaking
- Lemon round, for garnish
- 125ml Goldcrest Honey
- 60ml water
To make the syrup:
- Place honey and water in a small saucepan. Bring to a simmer.
- Simmer on low for a few minutes until slightly reduced. Cool.
- The honey syrup will keep in a glass jar or an airtight container in the refrigerator for 1 month.
To make the cocktail:
- Add all ingredients to a shaker filled with ice.
- Shake vigorously.
- Strain into a chilled coupe glass and garnish with a lemon round.