serves
4-6
prep
30 minutes
cook
45 minutes
difficulty
Mid
serves
4-6
people
preparation
30
minutes
cooking
45
minutes
difficulty
Mid
level
Stream free On Demand
Pastry
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 100 ml extra virgin olive oil
- 3 large red onions, sliced
- 1 bulb fennel, sliced, including the tops
- 4 garlic cloves, sliced
- 30 g capers, drained and chopped
- 30 g white anchovies, chopped
- ½ bunch tarragon, leaves picked and coarsely chopped
- ½ bunch sage, leaves picked and coarsely chopped
- 1 tsp grated nutmeg
- 1 tsp smoked paprika
- ½ tsp chilli flakes
- 300 g green leaves (try curly kale, chard and/or sorrel), washed and coarsely chopped salt and pepper, to taste
- 25 ml white wine vinegar
- 300 g ricotta cheese
- 15 g Parmigiano Reggiano, grated
- 50 g herbed breadcrumbs
- 4 sheets good quality frozen puff pastry
- 2 eggs, lightly beaten
- fennel seeds, to garnish
Resting time: 10 minutes
Chilling/freezing time: 45 minutes
Instructions
- Heat the oil in a wide frying pan over medium–high heat. Add the onion and fennel and cook, stirring regularly until lightly browned.
- Add the garlic and stir until fragrant. Add the capers, anchovies, herbs and spices and stir for 1-2 minutes. Add the greens and stir until wilted. Season with salt and pepper (remembering the anchovies are salty). Stir in the vinegar, then remove from the heat. Transfer to a bowl and stand to cool slightly.
- Add the ricotta, parmesan cheese and breadcrumbs and stir to combine well. Cover and refrigerate for 45 minutes or until well chilled.
- Preheat the oven to 180˚C and place a baking tray in the oven to preheat.
- Place the puff pastry sheets on a work surface and use an 18 cm–19 cm plate as a guide, cut out 4 circles from the sheets, reserving the pastry scraps for another use.
- Spoon the filling into the centre of each round. Brush around the edges with beaten egg, then fold over and pinch the edges to seal.
- Place a sheet of baking paper on the hot over tray. Place the turnovers on the tray, brush the tops with beaten egg, then sprinkle with fennel seeds and grind over a little black pepper. Bake for 30 minutes or until golden and crisp. Remove from the oven, stand for 10 minutes before serving.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Pastry
