Comté and prosciutto filo parcels recipe | Taste of France®
Chef Laura Pope has teamed up with Comté cheese to create this simply scrummy Comté and prosciutto filo parcels.
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Ingredients
- 270g pack ready-rolled filo pastry (you’ll have extra, but this is useful in case the fragile pastry tears)
- 100g unsalted butter, melted (leave it in the pan as you will probably have to put the butter back on the heat at intervals to re-melt it)
- 14 slices prosciutto ham (about 170g), cut in half horizontally (I leave the wax paper separating each slice and just cut through all the slices with a pair of kitchen scissors)
- 200g 12-18 month Comté, cut into 28 cubes (about 7g per cube)
- About 28 leaves of fresh sage (cut larger leaves in half horizontally)
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