Greens, ricotta, fennel and onion turnover

These fragrant parcels are filled with flavours of the Mediterranean – ricotta, fennel, capers, anchovies and sage. You can just about feel the salty sea breeze and golden sun in each bite.

Greens, ricotta, fennel and onion turnover Credit: Adam Liaw

• serves

  4

• prep

  30 minutes

• cook

  45 minutes

• difficulty

  Mid

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Ingredients

• 100 ml extra virgin olive oil
• 3 large red onions, sliced
• 1 bulb fennel, sliced, including the tops
• 4 garlic cloves, sliced
• 30 g capers, drained and chopped
• 30 g white anchovies, chopped
• ½ bunch tarragon, leaves picked and coarsely chopped
• ½ bunch sage, leaves picked and coarsely chopped
• 1 tsp grated nutmeg
• 1 tsp smoked paprika
• ½ tsp chilli flakes
• 300 g green leaves (try curly kale, chard and/or sorrel), washed and coarsely chopped salt and pepper, to taste
• 25 ml white wine vinegar
• 300 g ricotta cheese
• 15 g Parmigiano Reggiano, grated
• 50 g herbed breadcrumbs
• 4 sheets good quality frozen puff pastry
• 2 eggs, lightly beaten
• fennel seeds, to garnish

Resting time: 10 minutes

Chilling/freezing time: 45 minutes

Instructions

1. Heat the oil in a wide frying pan over medium–high heat. Add the onion and fennel and cook, stirring regularly until lightly browned.
2. Add the garlic and stir until fragrant. Add the capers, anchovies, herbs and spices and stir for 1-2 minutes. Add the greens and stir until wilted. Season with salt and pepper (remembering the anchovies are salty). Stir in the vinegar, then remove from the heat. Transfer to a bowl and stand to cool slightly.
3. Add the ricotta, parmesan cheese and breadcrumbs and stir to combine well. Cover and refrigerate for 45 minutes or until well chilled.
4. Preheat the oven to 180˚C and place a baking tray in the oven to preheat.
5. Place the puff pastry sheets on a work surface and use an 18 cm–19 cm plate as a guide, cut out 4 circles from the sheets, reserving the pastry scraps for another use.
6. Spoon the filling into the centre of each round. Brush around the edges with beaten egg, then fold over and pinch the edges to seal.
7. Place a sheet of baking paper on the hot over tray. Place the turnovers on the tray, brush the tops with beaten egg, then sprinkle with fennel seeds and grind over a little black pepper. Bake for 30 minutes or until golden and crisp. Remove from the oven, stand for 10 minutes before serving.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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