Roquefort pie with aromatic apricots

This recipe 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.

First published in 2015
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Ingredients

Metric

Imperial

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

Equipment

  • Pastry brush
  • 4 long-handled wooden spoons

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
3
Brush the filo pastry sheets in the middle with the clarified butter. Fold, and then brush them with butter again on top
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
First published in 2015
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Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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