Crottin baked in puff pastry with pear and green chilli chutney

David Massey's pastry-wrapped goat's cheese, served with a piquant fruit chutney, makes a rich and elegant starter
By David Massey
Crottin baked in puff pastry with pear and green chilli chutney
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes , plus cooling
  • Prep Time: 30 minutes
  • Effort: medium



  • 4 crottin goats' cheese, small French goat's cheeses)
  • 4 saucer-sized discs of puff pastry, finely rolled
  • 1 egg, beaten
  • salt, and freshly ground pepper
  • 4 sprigs of thyme
  • 4 tsp olive oil
  • 2 cloves of garlic, peeled and sliced thinly

For the pear and green chilli chutney:

  • 500 g pears, peeled, cored and chopped
  • 100 g onions, peeled and finely chopped
  • 1 green chilli, seeded and finely chopped
  • 100 ml cider vinegar
  • 3 tbsp dark brown sugar
  • ½ tsp turmeric
  • 1 tsp clear honey
  • ½ tsp English mustard powder
  • 2 tbsp soy sauce
  • ½ tsp ground ginger

To serve:

  • 4 small handfuls of salad leaves
  • 4 tsp olive oil
  • 4 tsp balsamic vinegar


1. First make the chutney. Combine the pear, onion, chilli, vinegar, sugar, turmeric, honey, mustard, soy sauce and ginger in a stainless steel pan.

2. Bring to the boil and simmer for 30 minutes, stirring now and then, until the mixture thickens and becomes chutney-like in texture. Set aside to cool.

3. Preheat the oven to 190°C/gas 5.

4. Place each crottin in the middle of a pastry disc and brush with beaten egg.

5. Pull the pastry up the sides to form a cup shape. Pinch the pastry together all the way around. The crottin should be exposed as though the cheese is in a cup of pastry.

6. Season the cheeses well with salt and freshly ground pepper. Dot with the thyme, olive oil and garlic.

7. Brush the pastry with beaten egg and place on a baking sheet.

8. Place into a preheated oven and bake for approx 20 minutes or until the pastry is golden and the cheese is soft.

9. Place the baked crottin on four serving plates and serve with a generous amount of chutney and salad leaves, dressed with the olive oil and balsamic vinegar.

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