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Photograph of Burrata cooked in Filo Pastry with Roast Vegetables and Hot Chilli Honey

Burrata cooked in Filo Pastry with Roast Vegetables and Hot Chilli Honey

Hot, dreamy burrata cheese cooked inside crispy filo pastry, served with roast cherry tomatoes, pepper/capsicum, garlic, olives and basil, all drizzled with hot chilli honey. Serves 1-2. Scale up as required

Course brunch, Light meal, light supper, Lunch
Keyword burrata, filo pastry, hot chilli honey, roast vegetables
Prep Time 10 minutes
Cook Time 30 minutes
Author Susan

Ingredients

For the roasted tomatoes and peppers –

  • 150g red cherry tomatoes
  • 150g/1 large red pepper/capsicum, stem and seeds removed and sliced
  • 8g/2 large cloves of garlic
  • 2 tablespoons olive oil
  • good grinding of salt and freshly ground black pepper
  • 2 - 3 sprigs of fresh thyme
  • olives, to taste
  • fresh basil leaves, shredded

For the filo pastry and burrata –

  • 2 sheets of filo pastry
  • 125g/1 ball of burrata or 1 ball of mozzarella
  • good grinding of salt and freshly ground black pepper
  • 1 – 2 tablespoons olive oil

Hot Chilli Honey –

  • 250g runny honey
  • 2 teaspoons dried chilli flakes
  • ⅛ teaspoon fine salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 tablespoon apple cider vinegar

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 180°C /200°C/400°F/Gas 6

  3. Start off by getting the vegetables in the oven: mix the cherry tomatoes, sliced red pepper, whole garlic cloves, thyme, chilli flakes and salt and pepper in a baking dish.

  4. Add the olive oil and mix well. Cook in a preheated oven for 30 minutes.

  5. After 30 minutes take out of the oven and remove the thyme. Add the shredded basil and olives to taste.

  6. Whilst the vegetables cook, prepare the burrata parcels: halve a filo sheet and brush lightly with olive oil.

  7. Top with the other half of the filo and brush again with olive oil.

  8. Put half a burrata in the middle of the pastry, season with salt and pepper and fold the bottom of the pastry over the cheese, brush with a little oil, fold the top half down and oil again

  9. Fold the sides to meet in the centre, lightly oil and place on a baking tray, join side down.

  10. Repeat with the remaining filo pastry, half burrata, seasoning and olive oil.

  11. When the vegetables have been cooking for 15 minutes, add the cheese parcels to the oven, on the top shelf, and cook everything for 15 minutes.

  12. Make the hot chilli honey whilst you wait: put the honey, chilli flakes, salt and pepper in a saucepan and bring to a simmer for 1 minute.

  13. Take off the heat and add the apple cider vinegar.

  14. Allow to cool a little and transfer into a sterilised, heated jam jar.

  15. Serve: serve the burrata parcels with the roast vegetables and drizzle with the hot chilli honey.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • baking dish
  • pastry bush
  • small saucepan
  • jam jar and lid

Burrata:

You can replace the burrata with mozzarella cheese if you prefer.

Hot Chilli Honey:

You will have a lot of honey left over. You can serve it in a range of different ways:

  • drizzle over roast vegetables such as carrots and parsnips
  • drizzle over pizza
  • delicious with feta cheese
  • cook saganaki cheese in filo and drizzle with this honey

Brianna also recommends:

  • drizzling it over baked Brie with pecan nuts
  • as an accompaniment to a cheese board
  • with cheese scones
  • add to a hot toddy
  • with fried chicken or wings
  • as part of a vinaigrette dressing