Recipe: Vegan Filo with Raeburn Chardonnay

 

Raeburn Holiday Kitchen Recipes by Duskie Estes

Vegan Filo parcel with Raeburn Chardonnay Gastrique & sesame seeds
serves 4

——

¼ cup Raeburn white wine
¼ cup sugar
2 tablespoons toasted sesame seeds
6 sheets filo
2 tablespoons, toasted and chopped
pure olive oil
6.5  ounces Miyokos cashew cheese, flavor of choice (my favorites are chive or herbs d’ Provence)

Make your wine gastrique by simmering the white wine until it is reduced by 1/2. Then add the sugar and sesame seeds. Set aside until later. Place a filo sheet on your cutting board and brush with oil. sprinkle with pistachios. Place another filo sheet on top. Brush with olive oil and sprinkle with pistachios. Place a third sheet on top and sprinkle with pistachios. Make another separate stack of 3 sheets with oil and pistachios in between. Cut each stack in 1/2 so you now have 4 filo stacks to wrap around pieces of cashew “cheese”. Re-form the round wheel of Miyoko’s cashew cheese into a square and cut the square into 4 squares. Place a square of cheese in the middle of each filo stack. Close up like an envelope. Heat a sauté pan on medium heat and sauté the filo packages on all sides until golden. Place your filo parcels on the plates and spoon the wine gastrique overtop.

Pairs with Raeburn Chardonnay

 

miyokos goat cheese

 

Raeburn chardonnay vegan filo recipe