Per serving:
- Calories: 663
- Protein: 16g
- Fat: 47g
- Saturates: 28g
- Carbs: 42g
- Total sugars: 7g
- Fibre: 3g
From crispy roast potatoes to colourful roasted roots - here are our favourite Christmas side dish recipes
Easy, cheesy Stilton and fig crinkle pie – perfect for cheeseboard leftovers
Got leftover Stilton? Give it a starring role in this pretty, easy-to-make pie. It works just as well with other festive cheeseboard cheeses, too.
Stilton is a festive cheeseboard favourite, but it’s also a brilliant cheese to cook with. Its punchy flavour means a little goes a long way - crumble it into soups, stir it through pasta sauces or use it in this fabulously festive pie. Flaky, buttery filo crinkles around sweet figs and Stilton, with rosemary-scented custard baked into every fold. It makes a lovely centrepiece and will have everyone thinking you spent far longer in the kitchen than you did.
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Yields:
6 serving(s)
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Cal/Serv:
663
Ingredients
- 125 g butter, melted
- 400 g filo pastry
- 200 ml double cream
- 3 medium eggs
- 2 sprigs rosemary, finely chopped
- 4 figs, sliced
- 125 g Stilton, sliced
Directions
- Step 1Preheat oven to 200°C (180°C fan) mark 6. Brush the inside of a baking dish (roughly 23 x 30cm) with a little of the butter. Lay a sheet of filo flat on a work surface with the short edge facing you (keep remaining sheets covered with a damp tea towel) and pinch to concertina the sheet into folds. Place in the tin, starting from one edge. Repeat until you’ve filled the tin with folded filo. Brush all over with the melted butter, then bake in the oven for 10min, until just golden and crisp.
- Step 2Meanwhile, in a jug, whisk together the double cream, eggs and chopped rosemary to make a custard. Season well with salt and freshly ground black pepper.
- Step 3Gently insert the fig slices in between the pastry crinkles at various points across the tart, taking care not to break the pastry, then do the same with the Stilton.
- Step 4Carefully pour the custard mixture between the folds of the pastry; try to pour the custard in the cracks and not over the crispy pastry. Cook in the oven for 20-25min, until the pastry is a rich golden brown and the custard just set. Leave to cool
slightly before serving.
GH TIPS:
For a meaty version, replacing the figs with bacon lardons or shredded roast ham leftovers would work just as well.
Have leftover filo pastry? You'll want to try this pistachio ruffle pie recipe then.
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