Tuesday, 16 February 2016

Silverbeet and Feta Parcels

Freshly picked silverbeet from the garden
Cook silverbeet until wilted and soft
Draining the cooked silverbeet in a colander
In a bowl, combine cooked silverbeet, finely chopped parsley and onion, eggs and cubed feta
Mix all ingredients together
Cut shop bought puff pastry sheet into four, add about 2 tablespoons of filling, brush edges with beaten egg to seal
Fold square over to make a triangle, crimp edges with a fork, brush with beaten egg and sprinkle over sesame seeds
Bake until golden


Who doesn't love a little parcel full of savoury or sweet goodness? I love these silverbeet and feta parcels and have been making them forever. Of course you can use spinach which cooks exactly the same as silverbeet. If using silverbeet you just need to cut the stems really finely so they will cook down with the leaves.

These are wonderful for a light summer meal served with a big tossed salad and great cold for lunches, as they carry really well.



Ingredients 


A bunch of silverbeet or spinach


3 eggs - 2 for the filling and 1 for the sealing and glazing


1 onion, finely chopped


A good handful of parsley, finely chopped

1 packet of danish feta (we use Aldi brand)

3 to 4 sheets, shop bought puff pastry (I find Coles own brand best for its price and quality)

Method

Preheat oven to 180 C

Cut the silverbeet leaves into strips and chop the stems finely

Cook silverbeet in a shallow frypan till wilted

Drain in a colander, really well, you want the silverbeet to be quite dry

In a bowl add cooked silverbeet, chopped onion and parsley, cubed feta and 2 eggs, combine well

Defrost puff pastry sheets (the sheets need to be still really cold though) so they are still
manageable
Cut each sheet into 4 squares

Add two tablespoon of filling to centre of each square

Brush beaten egg on edges to seal

Fold over to form a triangle

Crimp edges with a fork

Brush with beaten egg and sprinkle with sesame seeds

Bake at 180 C for 20 to 25 minutes, keep an eye on them as every oven is different

Serve with a big tossed salad

I find if you put the tray of prepared parcels back into the freezer for about 5 to 10 minutes, to firm up a bit, you get a higher rise from the puff pastry giving you a flakier, crisper pastry.

So, tell me, what is you favourite savoury or sweet parcel of goodness?







1 comment: