Butternut & Goats Cheese Cigars with Creamy Chilli Olive Pesto Dip
Deliciously crisp pastry filled with a sweet and savoury veggie mixture - perfect for dipping into a spicy olive dip.
- Makes : 8 |
- Difficulty: easy
- Prep Time : 60 mins |
- Cook Time : 40 mins
750 g butternut, diced
12 sage leaves, finely chopped
3 Tbsp (45 ml) chives, finely chopped
¾ C (180 ml / 75 g) pecorino cheese, grated
200 g chevin cheese, crumbled
¼ C (60 ml / 40 g) pecan nuts, toasted
salt and pepper
4 sheets phyllo pastry, thawed
40 g salted butter, melted
1 tsp (5 ml) sesame seeds
1 C (250 ml) double cream yoghurt
¼ C (60 ml) Willow Creek Cabernet Sauvignon Balsamic Vinegar
2 Tbsp (30 ml) chives, finely chopped
salt and pepper
Add the butternut to a saucepan over medium heat. Cover with water and boil for 15-18 minutes until tender. Drain and purée until smooth.
Stir in the red onion, sage and chives and allow to cool, 20 minutes.
Stir in the pecorino cheese, chevin and nuts and season with salt and pepper.
Preheat the oven to 180 °C and line a baking tray.
Place a sheet of phyllo pastry on a clean surface, brush it with the melted butter and place the second sheet of pastry on top. Cut the pastry into quarters. Repeat with the remaining pastry so that you are left with 8 rectangles.
Divide the butternut filling into 8 portions. Spoon one of the portions alongside one of the short sides of the pastry rectangles.
Roll up tightly and place it seam side down on the tray. Brush with butter and sprinkle sesame seeds on top. Repeat with the rest of the cigars.
Bake for 25-30 minutes until golden and crisp.
Lightly whisk the double cream yoghurt and then add the Willow Creek Chilli Olive Pesto and the Willow Creek Cabernet Sauvignon Balsamic Vinegar. Add the chopped chives, mix and then season to taste. Pour into a serving bowl and serve alongside the warm cigars.
TIP: The cigars can be assembled a day in advance by covering it on the lined tray with plastic wrap and refrigerating it until needed.