Creamy Fennel and Leek Pasties
Serves: 4 as a main / 8 as a starter | Prep & Cook time: 45 Minutes
INGREDIENTS
- 6 cups of thinly sliced fennel (about 1 large bulb)
- 1 leek, thinly sliced and well rinsed
- 2 bay leaves
- 3 Tbsp olive oil
- 1 tsp salt
- 1 x 400g can chickpeas, drained
- 3/4 cup cream cheese
- 5 cloves of garlic, finely diced
- 1/2 tsp mustard powder
- 1 Tbsp fresh thyme, chopped
- 1/2 tsp ground allspice
- 3 x 375g portions of puff pastry
- 1 egg, whisked
- 4 Tbsp nigella seeds (or you could use sesame seeds if preferred)
METHOD
- In a large, deep frying pan, fry the fennel, leek and bay leaves in the olive oil with 1 tsp of salt. Fry on moderate heat until the fennel and leek are soft, their liquid has evaporated, and they are starting to caramelise slightly.
- Add the chickpeas, cream cheese, garlic, mustard, thyme and allspice. Mix well and fry a further 3-5 minutes. Take off the heat and remove the bay leaves, then leave to cool to room temperature.
- Cut the puff pastry into squares. If serving as a main, cut squares about 20cm x 20cm. If serving as an entree, cut squares about 10cm x 10cm. Spoon the fennel and leek mixture onto each square, then fold the squares in half, forming triangular pasties, with the filling sealed in the centre.
- Paint each pasty with a little egg white, and sprinkle with the nigella (or sesame) seeds, then place on linked baking trays and bake in the oven at 180˚C for 30-40 minutes, or until the pastry is crisp and golden brown.
This recipe is by Perth Author, Cook and Gardener Casey Joy Lister. Visit her website www.caseyjoylister.com to receive more recipes, purchase her books and get access to events.
You can find her on instagram @pinch_dash_glug
