Brussels Sprout Goat Cheese Turnovers
Ingredients
- 1-2 tablespoons extra virgin olive oil
- 1 large shallot, peeled and diced finely
- 2 cloves garlic, minced
- 15-20 small brussels sprouts, cored, outer leaves removed, halved then sliced very thinly
- 1 tsp fresh lemon zest
- Juice of 1 lemon
- ⅓ cup (0,75 dl) grated pecorino romano cheese
- 3 oz (85 grams) honeyed goat cheese (you can use regular goat cheese if you cant find the honeyed variety)
- 2 slices bacon, cooked crisp and chopped finely
- 10-12 macadamia nuts, chopped finely
- 1 tsp fresh thyme, minced
- Salt and pepper to taste
- 4 sheets filo dough thawed
- 1 stick butter (1/2 cup, 1,18 dl), melted
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