Soumaintrain aniseed parcels

A fresh-tasting dish to enjoy straight from the oven that offers a perfect balance between the crispiness of the pastry and the melting Soumaintrain cheese. A lively Petit Chablis underscores this wonderful combination.

List of ingredients

Serves 4

8 sheets of filo pastry
200g Soumaintrain
2 tsp aniseed
Little kitchen string

Difficulty :
  • 3 sur 4
  • 3 sur 4

Sommelier’s tip

 Petit Chablis

Oven baking brings out the aromas in this dish, offering an aromatic explosion of fresh aniseed flavors and the creamy Soumaintrain. The accompanying wine needs to stand up to this powerful profile. A Petit Chablis offers intense notes of citrus and stone fruit, and this delicious combination is further reinforced in the mouth. This vigorous wine brings structure to the pairing, its fruitiness enveloping the powerful punch of aniseed, rucola, and eggplant. 


Preheat the oven to 180°C.

Cut out 15cm circles of filo pastry. Stack two circles one on top of the other, and place a large spoonful of Soumaintrain and a pinch of aniseed in the middle.

Make the cheese into a ball and shape the pastry into a pouch around it, tying it with a little kitchen string.

Place in the oven for three to four minutes until they are a light golden color.


Remove the string and serve hot with a little rucola and some eggplant caviar.


Discover Soumaintrain


Soumaintrain aniseed parcels and Petit Chablis

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