Brick pastry parcels stuffed with tofu, lemongrass and fennel

4
45 minutes

Ingredients

Smoked tofu and fennel filling

  • 150g of smoked tofu
  • 2 fennel bulbs, very finely diced
  • 2 garlic cloves, minced
  • 1 lemongrass stalk, bashed and finely chopped
  • 1/2 red chilli, deseeded and finely chopped
  • 1 lemon, zested and juiced
  • 1 tbsp of fennel seeds
  • 2 tbsp of Urfa chilli flakes

Pastry

  • 4 sheets of feuille de brick pastry
  • 1 egg, beaten for egg wash

To serve

  • shiso cress leaves

Method

1
To make the filling, place all of the ingredients (except the tofu) in a pan and sweat until softened
  • 1 lemon, zested and juiced
  • 2 fennel bulbs, very finely diced
  • 2 garlic cloves, minced
  • 1 lemongrass stalk, bashed and finely chopped
  • 1/2 red chilli, deseeded and finely chopped
  • 1 tbsp of fennel seeds
  • 2 tbsp of Urfa chilli flakes
2
Remove from the heat and allow to cool before crumbling and stirring in the smoked tofu. Check the seasoning and adjust if necessary
  • 150g of smoked tofu
3
Preheat the oven to 180°C/gas mark 4
4
Lay out the sheets of pastry and place 1/4 of the tofu mix along the centre of each sheet. Use the egg wash to lightly brush the inside edges, then roll the pastry neatly over the filling, tucking in the edges as you go to create a neat parcel
  • 1 egg, beaten for egg wash
  • 4 sheets of feuille de brick pastry
5
Place an ovenproof, non-stick pan over a medium heat and add a small dash of vegetable oil. Once hot, add the parcels and sear until golden on both sides
6
Transfer to a baking tray and place in the oven for 8–10 minutes, until crisp and warmed through. Serve with chutney and a few salad leaves, if preferred