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!
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