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

By • November 30, 2010 • 0 Comments

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Author Notes: After finding triangular pastry leaves (Ya? 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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