Easy pastry wraps with feta, fennel, chestnut, mushroom, ginger, and dill

By Sagegreen • November 30, 2010 • 0 Comments

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Easy pastry wraps with feta, fennel, chestnut, mushroom, ginger, and dill — 1 of 2 Photo by Sagegreen

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Author Notes: After finding triangular pastry leaves (Yaş Üçgen Yufka) at my grocer, I experimented with an easy filling. The flavors for this turned out well. You could also use other types of pastry leaves for this recipe. - Sagegreen

Makes 24

olive oil
1/2 teaspoon fresh milled black pepper
1/2 teaspoon ground fennel seed
2 tablespoons peeled and grated fresh ginger
1 cup chopped white mushrooms
1 cup chopped fennel bulb
1 yellow onion, chopped finely
1 slice of pancetta, chopped, optional
1 cup peeled, roasted chestnuts, chopped
1/2 cup chopped water chestnuts, canned
1/2 teaspoon coarse salt, to taste
2 tablespoons chopped fresh dill
2 tablespoons chopped flat leaf parsley
24 triangular pastry leaves (11" long by 8" at widest width)
18 ounces Bulgarian sheep's feta
24 ounces dipping sauce and fresh herbs for serving

Lightly coat the bottom of a saute pan with olive oil and heat. Add the spices. Lightly saute the mushrooms, onions, optional pancetta, and fennel. Add the chopped roasted chestnuts and water chestnuts. Add a dash of salt. Let cool off a bit.
Take out the pastry leaves and line them up. Very lightly brush a touch of olive oil on each one. Divide the saute mix among the leaves, placing a large spoonful on the wide end of the triangle. Add a crumple of feta (3/4 oz. @) to each. Sprinkle the fresh herbs on top.
Roll the triangles up distributing the filling. Brush very lightly with olive oil and place on a baking sheet. In a 350 degree oven bake about 25 minutes or until golden brown.
Serve with a garnish of fresh herbs and a dipping sauce of your choice. I suggest a soy sauce mixed with rice wine vinegar and fresh ginger (use a 3:1 ratio of soy to vinegar) or a hoisin sauce.