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Brick pastry parcels stuffed with tofu, lemongrass and fennel
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This delicious tofu parcel recipe is packed with aromatic flavour from smoked tofu, fennel, lemongrass and chilli for a stunning vegetarian dish. The feuille de brick pastry holds all of the filling in its crispy, golden exterior. Anna recommends serving with her gooseberry chutney recipe, but feel free to use another spiced, aromatic chutney. Feuille de brick pastry is usually dairy-free, so to make this a vegan feast simply swap the egg wash for a little water.
First published in 2016
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Ingredients
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Imperial
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
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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
First published in 2016
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