Crispy fried goats’ curd and cranberry money bags

Golden, crisp parcels of creamy goats’ curd streaked with sweet-tart cranberry. Each bite balances crunch and softness, savoury and fruity. Traditionally shaped to symbolise prosperity, these fried money bags feel celebratory yet relaxed, perfect for sharing while still warm from the oil. Part of Elliotts’s trio of canapes:

• Crispy fried goats’ curd and cranberry money bags
• Crab and lobster vol-au-vents
• Twice-baked baby potatoes with soured cream and trout roe

These crispy fried goats’ curd and cranberry money bags earn a Nutri-Score C. They contain moderate fat from deep frying and cheese, balanced by controlled portion size and minimal sugars. Estimated values per piece: 95 kcal, fat 6g, saturates 3g, carbs 7g, sugars 1.5g, protein 3g.

Method

Prepare the filling (10 minutes – can be done ahead)

1. Mix gently by folding the goats’ curd, cranberry sauce, salt and pepper together in a bowl. Keep it marbled rather than smooth; those streaks look great and give little pops of flavour.
2. Chill briefly by placing the bowl in the fridge for 10–15 minutes. This firms the mixture and makes shaping much easier.

Shape the money bags (10 minutes)

3. Lay out the wrappers on a clean surface and spoon a teaspoon of filling into the centre of each one.
4. Seal with care by brushing the edges lightly with water, lifting the corners, and pinching them together to form a pouch.
5. Tie or twist the top with a chive strand if using, or twist the pastry firmly to seal. Keep going until you have all twelve.

Fry and finish (5–6 minutes)

6. Heat the oil to 170–175°C in a deep saucepan. Steady heat gives crisp wontons without greasy results.
7. Fry in batches of three or four for 1½–2 minutes until golden and crunchy.
8. Drain and season on kitchen paper, adding a light pinch of salt while still hot.

Three words.

Serve warm. Smile.