CRISPY CHEESE BAGS
An awesome appetizer or Tapa for all occasions. Simple and Delicious!
Ingredients (10 Bags)
5 Filo Dough sheets 10 Regular prawns 1 Small Leek 75gr Goat cheese 50 gr Crème Fraîche 50gr Butter
Béchamel: 40gr Flour 40gr Butter 500ml Milk Nutmeg, Salt & Pepper
METHOD 1. Shrimp: Wash the prawns, put them boiling with a Chili and a quarter of lemon for 2-5 minutes. 2. Leek tie: As you can see on the photo the bags are tied with a leek strip. What you need to do is to cut small 10/15cms strips of leek then bleach them for 5-7 minutes so that they are soft and you can close the bags with the tie. 3. Cheese Filling: While the prawns are cooking, do your cheese-béchamel. An easy way to do it is put the milk warming up in one pot, when the milk is warm, add the finely chopped leek and bring it to boil. In another pot melt the butter. When it’s melted, add the flour and let it cook till it get some color. Add the milk and mix it together. When it’s done add the nutmeg/salt/pepper, season to taste and add the cheese and the crème fraîche. Put the mixture in the freezer to cool (wait 20min). 4. Bags: Cut the Filo sheets in squares. Put two squares together and swab the melted butter between them. On the top put a big Tbs of the cold mixture and put two prawns on the top.
5. Join the ends of the square filo sheet and tie them with the leek strip.
6. Brush a sheet of parchment paper with oil, place the bags and put in the oven for 20 minutes.
7. After 20 minutes you have your delicious and crispy cheese bags.
8. Enjoy!