Fig, Salami and Cheese Puffs
Serves 16
- 2 sheets frozen puff pastry
- 24 slices of quality salami
- 400g Connage Gouda or similar, grated
- 1 free-range egg, beaten, to glaze
For the compote
- 1 shallot, very finely diced 8 fresh figs, chopped
- I tbsp golden caster sugar
- ½ tsp vanilla paste
- 1 tbsp red wine vinegar
- butter, for frying
- These are a brilliant picnic dish. They are easy to make and eat with your hands but absolutely packed with flavour. Breaking down the figs into a sweet and sour compote brings out their flavour even more.
- For my filling, I used Great Glen Charcuterie’s venison and fennel salami but seek out your own local charcuterie maker. These folks are popping up all over the place. I also used Gouda from Connage Highland Dairy, based in Ardersier, near Inverness in the Highlands of Scotland. An excellent melting cheese like Comté or Gruyère would work if you aren’t lucky enough to have access to a local cheesemonger. If you are, go and ask their advice; they’ll be able to point you in the direction of something local, or at the very least British.
- Make a double batch and serve these warmed with a splash of maple syrup for a decadent Sunday breakfast.
- Preheat the oven to 200°C.
- Make the compote first by sweating the shallot gently in butter until soft. Spend a bit of time on this to ensure you get no colour, but that the shallots have time to become sweet and translucent. It might take up to 10 minutes. Add the chopped figs, sugar, vanilla and vinegar.
- Cook down for about 15 minutes until jammy.
- Add a little cold water, if needed. Allow to cool.
- Cut the puff pastry into quarters and spread each with some of the fig compote, then layer three slices of salami down the centre and cover with grated cheese. Roll up each quarter along the long edge, then cut the resulting roll in half lengthwise to create two long semi circles of filled dough.
- Roll each one up into a spiral and tuck the loose end underneath. Brush with egg wash.
- Cook for 30-35 minutes until golden.