Grape and Blue Cheese Money Bags

Cook time 50 minutes
Servings 12


1 cup red grapes, quartered
100g blue cheese, crumbled
½ cup walnuts, finely chopped
2 tbsp cottage cheese
1 tsp honey
1 tbsp lemon zest
1 tbsp finely chopped chives
1 tbsp finely chopped parsley
1 tsp thyme leaves
6 sheets filo pastry
50g butter, melted

Grape and Blue Cheese Money Bags


Preheat the oven to 190°C (170° fan-forced). Grease a 12 hole cupcake tin with some melted butter. In a medium bowl combine grapes, blue cheese, cottage cheese, honey, walnuts, lemon zest, and herbs. Season to taste.

On a clean benchtop, place a sheet of filo pastry. Brush with melted butter, top with another sheet of filo pastry, brush with melted butter and top with a third sheet of filo pastry. Cut the filo stacks in 3, and then cut in halves (to give 6 squares). Repeat process with remaining filo (you will have a total of 12 squares).

Place 1 square of filo on a flat surface and place a tablespoon full of the filling the centre. Bring the edges of the pastry up together and pinch them to form a little parcel (money-bag shape), brushing with a little extra butter, if necessary. Repeat with remaining filling and filo.

Place the moneybags in a cupcake tin. Bake for 15 to 20 minutes or until light golden and crisp.

** You may need to adjust the amount of filling – there should be plenty so you could always increase the filo and butter to make more parcels