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