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

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Hot, dreamy burrata cheese cooked in crispy filo pastry, served with roast cherry tomatoes, pepper/capsicum, garlic, olives and basil, all drizzled with hot chilli honey. Oh. My. Giddy. Aunt!! Charlotte and I were certainly giddy with excitement when we ate this for lunch over the weekend.

It comes together so quickly – 35 minutes from starting to prepare, to on your plate ready to eat, and is an explosion of flavour and texture. The crispy pastry enhances the creamy burrata while the sweet vegetables are contrasted by the piquant flavour from the olives and a spicy chilli kick from the hot, salted honey.

This dish makes a fabulous brunch, lunch or light supper and every mouthful will remind you that spring is here and summer is on its way! I made it for Charlotte after a busy 7 days straight in the hospital and she is adamant that I need to get it on the blog immediately. I can’t wait to make it again; Emma is coming home for Easter next week and I’m quite sure she will love it too.

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

Collect all your ingredients together:

For the roasted tomatoes and peppers –

• red cherry tomatoes
• large red pepper/capsicum, stem and seeds removed and sliced
• cloves of garlic
• olive oil
• good grinding of salt and freshly ground black pepper
• fresh thyme
• olives, to taste
• fresh basil leaves, shredded

For the filo pastry and burrata –

• filo pastry
• burrata or mozzarella
• good grinding of salt and freshly ground black pepper
• olive oil

Hot Chilli Honey –

• runny honey
• dried chili flakes
• fine salt
• freshly ground black pepper
• apple cider vinegar

How to make this delicious meal:

Start off by getting the vegetables in the oven –

1. Mix the cherry tomatoes, sliced red pepper, whole garlic cloves, thyme, chilli flakes and salt and pepper in a baking dish.
2. Add the olive oil and mix well. Cook in a preheated oven for 30 minutes.
3. After 30 minutes take out of the oven and remove the thyme. Add the shredded basil and olives to taste.

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Whilst the vegetables cook, prepare the burrata parcels –

1. Halve a filo sheet and brush lightly with olive oil.
2. Top with the other half and brush again with olive oil.
3. 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.
4. Fold the sides to meet in the centre and place on a baking tray, join side down.
5. Repeat with the remaining filo pastry, half burrata, seasoning and olive oil.
6. 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.

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Make the Hot Chilli Honey whilst you wait –

The recipe for Hot Chilli Honey is from Brianna @casualfoodist

1. Put the honey, chilli flakes, salt and pepper in a saucepan and bring to a simmer for 1 minute.
2. Take off the heat and add the apple cider vinegar.
3. Allow to cool a little and transfer into a sterilised, heated jam jar.

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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

Serve:

1. Serve the burrata parcels with the roast vegetables and drizzle with the hot chilli honey.

Made this recipe?

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