Dairy Capretto Goat Filo Parcels With Roasted Red Capsicum Dip

Serves 4-6 people

Recipe by Allison Kekovski

Ingredients

200g slow roasted dairy capretto shoulder, shredded finely
2 tablespoon extra-virgin olive oil
½ leek, washed and finely diced
2 cloves garlic, peeled and finely sliced
½ cup long grain rice, rinsed
¼ cup barberries
1 cup beef stock
60g baby spinach, washed
2 tablespoons, finely chopped dill
9 sheets filo pastry
60g unsalted butter, melted
1 tablespoon sesame seeds
Roasted red capsicum dip
2 red capsicums, roasted, peeled and roughly chopped
½ cup walnuts
½ cup breadcrumbs
2 cloves garlic, peeled
1 teaspoon cumin powder
¼ cup extra virgin olive oil
1 tablespoon pomegranate molasses
½ lemon, juiced
Salt flakes, to season
Fresh cracked black pepper, to season

Marinade

Prep time: 30 minutes
Cook time: 45 minutes

Preparation

Step 1 For the filling, Heat oil in a medium sized saucepan over a medium heat. Add the leek, reduce heat to medium-low and sauté with the lid on for 5 mins.
Step 2 Remove the lid, stir with a wooden spoon, then add in the garlic and rice, evenly mixing all the ingredients.
Step 3 Then add in the shredded goat, barberries, beef stock and season well. Place the lid back on the saucepan and simmer on a medium- low heat for 15 minutes.
Step 4 For the roasted capsicum dip, place all the ingredients except the salt flakes and black pepper in a food processor and blitz until smooth. Season with salt flakes and cracked black pepper then remove from the food processor and place into a shallow bowl to serve.
Step 5 When the rice has cooked, remove the lid and stir with a wooden spoon, then remove from the heat. Place it back on the stove if it needs further cooking for a few more minutes. Stir through the spinach, chopped dill and turn out onto a plate to cool slightly.
Step 6 Preheat the oven to 180C fan and grease a cupcake tray.
Step 7 To prepare the filo, place 1 sheet horizontally on a clean bench and brush all over with melted butter.
Step 8 Place another sheet of filo on top and brush all over with butter.
Step 9 Repeat this process again with another sheet of filo so you will have 3 layers.
Step 10 Using a knife, cut the layered filo sheet into 6 even vertical strips, then cut each strip in half so you have 12 small strips.
Step 11 Take one strip of filo and place it on the bench, brush the top layer with melted butter. Then place another strip on a 30-degree angle over the first one and brush with butter.
Step 12 Finally place the third strip on an angle again over the previous one so it looks like a star.
Step 13 Nestle the layered filo into the greased cupcake tin with the ends hanging over and repeat this process until all the filo is layered and placed in the cupcake tins.
Step 14 Spoon a few tablespoons of the filling into the filo casing and fold over the edges to seal the filling in.
Step 15 Brush the tops with remaining melted butter and sprinkle sesame seeds over each filo parcel. Place into a preheated oven and bake for 20 minutes or until golden in colour.
Step 16 Remove tray from the oven and set aside to cool slightly before lifting the parcels out of the tray. Serve warm with roasted capsicum dip.

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Recipe by Allison Kekovski

For all Dairy Capretto enquiries and wholesale orders call: Tania on 0434 480 261 | Meredith Farm Store enquiries and bookings call: Julie on 0422 299 392