Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. Slice the stems off the figs, then score a deep cross shape into each, cutting two-thirds of the way through. Squeeze each fig a little at the base to open them out a bit.
In a small bowl, mix together the goat’s cheese and black pepper, then divide equally into the middle of each fig. Press the sides back up a little so the cheese is snugly inside.
Take the sheets of filo and slice into quarters. Stack 4 quarters and brush lightly with butter. Put the stuffed fig in the middle of the filo squares and draw up the sides around it.
You want the fig to be surrounded but not covered on top so simply fold and press the pastry so it fits. Repeat with the other figs. Bake on a baking-paper-lined tray for 12-15 minutes until the pastry is crisp and golden.
Allow to cool a little before eating as the figs will be tongue-burningly hot straight from the oven. Sprinkle with the snipped chives just before serving.