Serves: 4 as a starter Ingredients 400g filo pastry 100g unsalted butter, melted 250g Port Salut 150g mango chutney Oil for deep frying Dressing 2 tbsp groundnut oil 2tsp white wine vinegar 2tsp soy sauce 2tsp sweet chilli sauce Salad 100g (4oz) salad leaves 1 red onion, finely slices 16 kumquats, quartered 1tbsp coriander, chopped
Method: 1. Cut the pastry into four, 3 x 10cm squares. Place the squares on top of each other, having brushed each layer with melted butter. Repeat this seven times more to make eight squares. 2. Cut the Port Salut into eight equal sized wedges and place each wedge with a dollop of mango chutney onto each square of pastry. Brush with butter and seal edges. 3. Cover with a damp cloth and chill until ready to fry. 4. Whisk dressing ingredients together and toss with salad leaves. Divide between the four serving plates. Garnish with the red onion, kumquats and coriander. 5. Deep fry pastry parcels for four – five minutes or until pastry is cooked and golden brown. Lift out and drain on kitchen paper. 6. Place two wedges on top of the salad on each plate and serve immediately. The Bel Cheese Academy competition - winning recipe by Charlotte Leventis, Personal Chef