Lemony fennel, slowly braised in olive oil with chilli sitting on a creamy cushion of Dolcelatte cheese all wrapped up in crisp filo pastry – yes, I am a genius. Especially if you like fennel. If you don’t, just move on – have a look at these Enchiladas or this Pasta Puttanesca instead!

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Braised Fennel and Dolcelatte in crisp filo pastry served with almond couscous and portabello mushrooms.

I love fennel raw in salads and roasted in the oven but I think I love it most braised slowly in a heavy pan where it browns and softens slowly absorbing the flavours of herbs and spices – just look at it, it’s gorgeous!

Braised Fennel with butter, chilli and lemon.

 

 

Braised Fennel and Dolcelatte Cheese in crips filo parcels served with almond cous cous and portobello mushrooms

Braised Fennel and Dolcelatte Filo Parcels

Lemony fennel, slowly braised in olive oil with chilli sitting on a creamy cushion of Dolcelatte cheese all wrapped in a crisp filo parcel!
Print Pin Rate
Course: Main Course
Cuisine: English
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 960kcal

Ingredients

For the Fennel

  • 1 large fennel bulb trimmed and cut lengthwise into eighths
  • Juice of half a lemon
  • 1/2 tsp fennel seeds
  • 1/4 tsp dried crushed chillies
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp butter

For the Parcels

  • 4 tbsp Dolcelatte cheese
  • 30 g butter
  • 4 sheets filo pastry

Instructions

  • To prepare the fennel
  • Melt the butter and oil together in a heavy bottomed pan
  • Add the fennel and fry gently until just beginning to brown
  • Add the fennel seeds and chillies and fry for a further minute
  • Add the lemon juice, cover and cook over a low heat for 15 minutes or until the fennel is fork tender
  • To prepare the parcels
  • Preheat your oven to 180C/350F
  • Melt the butter in a small pan
  • Cut a sheet of filo into quarters
  • Brush one-quarter with a little butter, place a second quarter at an angle on top, repeat with the remaining quarters until you have something resembling a filo star
  • Place a spoonful of Dolcelatte in the middle of your star
  • Stand two pieces of fennel in the cheese and draw the pastry up around them, squeeze at the top
  • Brush the outside of the parcel with a little more butter
  • Repeat 3 times with the remaining pastry sheets, filo and cheese
  • Bake in the preheated oven for 10 - 15 minutes until the pastry is golden and crisp

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 960kcal | Carbohydrates: 154g | Protein: 23g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 6mg | Sodium: 1798mg | Potassium: 480mg | Fiber: 7g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 7mg | Calcium: 113mg | Iron: 10mg
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I served my parcels on a bed of almond couscous with new season’s watercress and sliced Portobello mushrooms fried in a tiny bit of olive oil so they retained all their lovely flavour. I poured the juices from the fennel pan over the top and tucked in!

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Braised Fennel and Dolcelatte Cheese in crips filo parcels served with almond couscous and portobello mushrooms.

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