This was definitely a fridge raid no-recipe dish but it tuned out sooooo good I’m glad I took picture to show you!
The fennel and courgette and slowly sautéed until caramelised with onions, garlic and spices, like cumin seeds, fennel seeds and mustard seeds. Combined with crispypuff pastry, get and fresh mint and not to forget a drizzle of honey to counter balance all the savoury notes this is one great little lunch or light dinner dish!
Caramelised Fennel & Courgette Puff Pastry Pies
- 1 tbsp olive oil
- 1 tsbap butter (optional)
- 1 small onion, finely chopped
- Pinch of salt
- 2 - 3 garlic cloves, finely chopped or grated
- 1 small courgette, thinly sliced (preferably using a mandolin)
- 1 fennel bulb, thinly sliced (preferably using a mandolin)
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp mustard seeds (optional)
- 1 tbsp pomegranate molasses or balsami vinegar
- 50 g feta cheese, crumbled
- 4 - 6 Puff pastry squares
- To serve
- Fresh mint leaves, shredded
- Chili flakes
- Drizzle of honey
Preheat the oven to 220°C.
In a heave based pan heat the olive oil and melt the butter (if using). Add the onions, garlic and a pinch of salt and sauté until translucent and fragrant, ± 5 minutes.
Add the spices and sauté for ± 30 seconds.
Add the fennel and stir to coat, then add the courgette and stir to coat.
Let the mixture sauté on medium to low heat with the lid on, only stirring every 5 minutes or so. But not stirring it too much it will all caramelise nicely. Do this for about 15 minutes.
Remove the lid and drizzle in the pomegranate molasses or balsamic vinegar and stir to coat.
Continue to sauté for a few minutes while you prep the puff pastry.
Lay the puff pastry squares on a lined baking tray and fold over the edges by ± 1 cm on all sides rto create a rim. Use a fork to prick holes in the bottom of the base.
Divide the fennel courgette mix over the puff pastries and crumble over the feta.
Bake for 20 - 25 minutes until the puff pastry is nice and crispy and the feta just starting to brown.
Remove from the oven, sprinkle over the mint leaves and chili flakes and drizzle over some honey.
Serve straight away, although these babies are delicious at room temperature too!