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Mediterranean Puff Pastry Parcels with Lemon Mint Cous Cous – Plus Puff Pastry Poppers for the Superbowl

January 31, 2012

Sticking with the themes of easily customizable due to food allergies and preferences, and using my new favorite food, on Saturday night, Ben and I had:

Mediterranean Puff Pastry Parcels with Lemon Mint Cous Cous

Mediterranean Puff Pastry Parcels

Serves: 2-4 (depending on how hungry you are)

Ingredients:

1 large puff pastry sheet

1/8th of the batch of mushroom walnut pesto

veggies, if desired (I sautéed a courgette/zucchini, an eggplant/aubergine, and a shallot, and also just chopped up a red bell pepper)

cooked or cured meats, if desired (we had some leftover chicken pieces, and also some parma ham)

cheese, if desired

anything else you want to add

Directions:

Preheat the oven to 185 degrees C (fan assisted), or approximately 350 degrees F

You can make these parcels as large or small as you want – I cut the puff pastry into twelve pieces.

Take a single piece (one of the twelve in my case) and use your hands to stretch and flatten it slightly, in order to make it bigger. Spread on a bit of mushroom pesto, then add any desired toppings, and fold the corners in.

Then the other corners.

Pinch the top together so that it sticks.

Place on a baking tray, and cook for approximately 10-15 minutes until the puff pastry starts to turn golden brown. If you want it to really shine (and look a lot fancier), you can use an egg wash or some milk or non-dairy milk to brush the pastry before cooking. However, I didn’t do this just because we have found we like the more crumbly texture of the puff pastry when it hasn’t been brushed with something.

While the puff pastry parcels are cooking, we can get to work on the cous cous. The puff pastry parcels will take approximately 10-15 minutes, and should be ready right around when you finish the cous cous (if you have your ingredients prepped, or you are working with someone).

 

Lemon Mint Cous Cous

Adapted from: BBC Good Food

Ingredients:

Cous cous (approximately 2 cups uncooked, but this can be adapted based on how many people you are serving)

1 lemon, juiced

1/4 cup chopped fresh mint

1/4 cup chopped fresh coriander (known as cilantro in the US)

boiling water

 

Directions:

You can simply follow the basic instructions on the cous cous and then add the lemon juice, mint, and coriander, or you can use our simple method.

Ben is the cous cous master in our house, so he should really describe this, but you can pour some cous cous into a medium sized mixing bowl, cover with boiling water (so that it just covers the cous cous), then cover the mixing bowl with a plate. Leave for 7-8 minutes, then fluff with a fork and add lemon juice, mint, and coriander. Mix together gently, then serve.

This is a delicious side dish for many meals, particularly spicy meals because the cous cous is so refreshing.

 

Take your puff pastry parcels out of the oven, and serve alongside cous cous, or on their own. If you haven’t pinched the edges together firmly, or if you have over-packed them, they may split open, but they are delicious either way.

 

In addition to making these puff pastry parcels for dinner the other night, I also realized that mini versions would make a great snack for during a football game…like the Superbowl!

Puff Pastry Poppers

Notice how much nicer everything looks when I cook during daylight hours? Unfortunately, we don’t always want to eat dinner at 3pm…

Anyway, for these poppers, simply follow the instructions above, but make each one smaller, cook, and enjoy during the big game! Or enjoy for a quick, easy snack anytime. 🙂

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9 Comments leave one →
  1. Melisa permalink
    January 31, 2012 9:05 pm

    Wonderful recipes! I can’t wait to try these as fancy appetizers. The mint, cilantro and lemon juice are really good additions to the ever versatile cous cous.

    • February 1, 2012 11:51 am

      Thanks Melisa! They really are delicious, if I do say so myself!

      And I love doing cous cous this way, but the original Good Food recipe (the link is in the recipe) is also really good. The main difference is that they add butter beans, which Ben can’t eat at the moment, but I would add them if I could.

      Hope your week is going well!

      ~Emily~

  2. February 2, 2012 1:30 pm

    Your blog is BEAUTIFUL!

    • February 2, 2012 2:34 pm

      Thank you soooooo much Ashley! Your comment made my day! I love reading your blog, and you are truly an inspiration!!!

Trackbacks

  1. Ham and Cheese Emapandas – Great Super Bowl Appetizers! | Seattle Foodshed
  2. day 46: baked apples and brie in a puff pastry, oh my! « ipinterest
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  4. Spinach in Puff Pastry « The Franco-Philes
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