Ingredients
1 fennel bulb, outer leaves removed
2 tsp Pernod or Ouzo
½ tsp SIDS CRAZY LEMON
Zest of ½ lemon
2 tbsp chervil, chopped
200 g creamy feta, crumbled
250 g flaky puff pastry
SIDS SALT & PEPPER to taste
Directions
Steam or boil the fennel over a high heat for 5 minutes until soft, then set aside to cool. Put fennel in a food processor with the Pernod, SIDS CRAZY LEMON, zest and chervil then blitz until fine chopped. Add feta and blend until just combined. Taste and season with SIDS SALT & PEPPER then set aside.
Preheat oven to 200°C. Roll the pastry out to 5 mm thick then use a cookie cutter to cut out 24x 5 cm rounds. Put the pastry rounds side-by-side on a baking tray then prick all over with a fork. Put another baking tray on top of the pastry rounds then bake for 15-20 minutes until well cooked and browned. Remove from the oven to cool on a rack.
When ready to serve, warm the pastries in a hot oven, spread a little fennel and feta purée on each round then top with chervil.
