Fennel And Olive Pastry Pockets – a delicious recipe with flour, butter, bran, milk, onion, fennel. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F. Grease 2 baking sheets and line with parchment.
2
Sift flour into bowl, rub in 7 tbsp butter, stir in bran. Add enough milk (about 2 tbsp) to make a firm dough. Knead gently on floured surface until smooth. Cover, refrigerate for 30 mins.
3
Heat remaining butter in medium skillet, cook onion and white part of fennel, stirring, over low heat for 5 mins. Add olives, cook, covered, for 2 mins. Remove from heat, stir in fennel fronds, breadcrumbs, and 1 tbsp milk. Cool.
4
Roll out pastry on floured surface until 1/8-inch thick. Cut pastry into 2-by-3-inch rectangles. Place 1 level tsp filling on center of each rectangle, brush edges with water. Roll rectangles up from short sides, press ends to seal. Place on baking sheets, seam-side down. Brush with a little water, sprinkle with fennel seeds.
5
Bake for 20 mins, or until well browned. Cool on baking sheets.
371
kcal
Calories
22
g
Fat
37
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 7 1/2 tbsp butter, 5 1/4 tsp wheat bran, 3 tbsp milk, and more.
Yes, Fennel And Olive Pastry Pockets falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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