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Saturday, May 4, 2013

Fennel and Camembert pocket pies in spelt pastry

I love this kind of pocket pies, especially when the filling is a lovely white mold cheese. I was inspired by an older recipe of Brie and apple pocket pies and decided to make the fennel and Camembert version, using a heartier spelt pastry this time. The flavor combination was, once again, wonderful. :) Enjoy!

Last year: Turkey bites in Brie and walnut sauce with grapes.
Two years ago: Spaghetti with sesame oil, shiitake and chicken, Gnocchi with thyme-butter sauce and browned cauliflower (Italian) and Red wine baby shrimps with olive and tomato quinoa

Ingredients (makes 3, but it's easy to double the whole thing):
  • 1 small fennel bulb
  • 1/3 teaspoon salt
  • 1 teaspoon dried fennel seeds
  • 100 g Camembert cheese
  • 1 package puff pastry made with spelt wheat and butter (300 g)

Preheat oven to 200 degrees C. Dice the fennel bulb:

Spread the pastry on a baking sheet. Cut three pieces out of it. Slice the cheese.
Place a third of the cheese and the fennel on one side of each, add the fennel seeds, cut some lines into the other side of the pastry and fold it over the filling.

When all three pocket pies are made, use a fork to press the edges together.

Place the pies in the preheated oven and bake for 25-30 minutes. Take out and arrange on a serving plate.

It's done, dig in! :)

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