Blue Cheese and Grape Money Bags from Everyday Gourmet


  • Chef: Justine Schofield
  • Makes: 12
  • Time: 50 minutes



1 cup grapes, quartered

100g blue cheese, crumbled

1/2 cup walnuts, finely chopped

2 tbsp cottage cheese

1 tsp honey

1 tbsp lemon zest

1 tbsp finely chopped chives

1 tbsp finely chopped parsley

1 tsp thyme leaves

6 sheets filo pastry

50g butter



Preheat oven to 190 degrees. Grease a 12 hole cupcake tin with some melted butter. In a medium bowl combine grapes, blue cheese, cottage cheese, honey, walnuts, lemon zest, and herbs. Season to taste.


On a clean benchtop, place a sheet of filo pastry. Brush with melted butter, top with another sheet of filo pastry, brush with melted butter and top with a third sheet of filo pastry. Cut the filo stacks in 3 and then cut in halves (to give 6 squares). Repeat this process with remaining filo (you will have a total of 12 squares).


Place 1 sqaure of filo on a flat surface and place a tablespoon full of the filling in the centre. Bring the edges of the pastry up together and pinch them to form a little parcel (money-bag shape), brushing with a little extra butter if necessary. Repeat with the remaining filling and filo. 


Place the bags in the the cupcake tin. Bake for 15 to 20 minutes or until golden and crisp.


Serve with a chilled glass of All Saints Estate Riesling.


***You may need to adjust the amount of filling - there should be plenty so you could always increase the filo and butter to make more parcels.