Ingredients

• 300ml/½ pint vegetable oil
• for deep frying
• 4 sheets ready-made filo pastry
• 1 free-range egg
• beaten
• 1 tbsp double cream
• 85g/3oz gorgonzola
• cubed
• 2 slices parma ham
• chopped
• 2 sprigs fresh thyme
• leaves only
• salt and freshly ground black pepper
• 1 tbsp sesame seeds
• to serve

Directions

• Place the vegetable oil into a deep
• heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Lay two filo pastry sheets on a clean work surface. Mix the beaten egg and cream together in a bowl
• then brush a little onto the filo sheets. Lay another sheet of filo on top of each sheet to form a double layer
• then brush again with the egg and cream mix.
• Cut each sheet into four lengthways so you now have eight strips of filo.
• In a small bowl
• mix together the gorgonzola
• parma ham
• thyme leaves and seasoning. Place a tablespoon of the mixture at the end of each strip of filo pastry
• brush again around the filling with the egg and cream mix and then roll up to make triangles. Brush again with the egg and cream mix.
• Carefully place each triangle into the hot oil. Deep fry for five minutes
• or until golden. Remove with a slotted spoon and drain on kitchen paper.
• To serve
• sprinkle with sesame seeds and serve piled up on a serving plate.