INGREDIENTS
45g brie
1 garlic clove
1/3 puff pastry sheet
5 baby spinach leaves
Sprig of thyme
½ fig
1 egg
1 star anise
¾ tbsp port
25g rocket
1 tsp pomegranate molasses
Flour
1tbsp caster sugar
Cinnamon
Recipe continues
METHOD
Preheat the oven to 190C.
Heat the sugar in a saucepan and as it begins to melt, slowly add 100ml of water, the ½ fig, ½ the garlic clove, a pinch of black pepper and a pinch of cinnamon, as it all caramelises add the port and cook the alcohol out.
Dust your work surface with flour and roll out your puff pastry to about 3-4mm thickness. Cut out 2 circles of puff pastry, one should be about 10cm in diameter and the other about 14cm (there should be about a 4cm difference between the two).
Using the smaller circle of puff pastry, stack ½ the spinach, brie, ½ garlic clove thinly sliced, thyme leaves, black pepper and finally the remaining spinach leaves.
Score the other circle of puff pastry into segments being careful not to cut through and place over the brie and spinach stack. Use you fingers to press the pastry around the stack, making sure to push out any excess air. Egg wash the edges together and press to seal, then using the larger circular cutter, cut around the edges to tidy it up. Finally egg wash the whole pastry and place into the oven for 7-8 minutes or until golden and crispy.
Mix together the pomegranate molasses, a small splash of olive oil and a tsp of the fig syrup and toss the rocket in it.
To serve, place the rocket onto the side of a serving plate and drizzle the excess dressing around, slice the fig into 2, place next to the rocket and pour over the syrup, discarding the garlic and star anise (you can use the star anise to garnish if desired). Finally, add the encroute to the plate and serve.