Pumpkin and Fennel Pastries

Pumpkin and Fennel Pastries

Pumpkin and Fennel Pastries


Serves 25

Details
  • Servings:   25
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • mediterranean
Ingredients
  • 1 fennel bulb (sometimes called anise)
  • About 2 1/3 cups olive oil plus additional for brushing
  • 1 medium onion, chopped
  • 1 small pumpkin or winter squash (1 pound), peeled and cut into 1/4-inch dice
  • 1/3 cup coarse (#3) bulgur
  • 1/2 teaspoon dried Aleppo chile flakes or other dried hot red pepper flakes, or ground black pepper
  • 1/2 cup chopped fresh mint
  • 1 1/2 cups crumbled feta (8 ounces)
  • 1/2 cup grated myzíthra cheese or ricotta salata
  • 25 (8-inch) squares spring-roll pastry sheets, thawed if frozen
  • About 2 cups safflower oil
  • 1 large egg white, lightly beaten
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