Brick pastry parcels stuffed with tofu, lemongrass and fennel
by Anna Hansen
Return to Recipe
Print
Ingredients
Speciality Ingredients
150g of smoked tofu
Fruit & Vegetables
2 fennel bulbs, very finely diced
2 garlic cloves, minced
1/2 red chilli, deseeded and finely chopped
1 lemon, zested and juiced
Salad & Fresh Herbs
1 lemongrass stalk, bashed and finely chopped
shiso cress leaves
Spices & Dried Herbs
1 tbsp of fennel seeds
2 tbsp of Urfa chilli flakes
Store Cupboard
4 sheets of feuille de brick pastry
Dairy
1 egg, beaten for egg wash