cake recipes

Prawn and Fennel Filo parcel

January 28, 2014

prawn recipe | sugar thumb

I think I already mentioned that getting into new foods that I don’t normally cook with was one of my new year’s resolutions. Fennel is one of those foods. I do really like it, but I never seem to cook with it because it’s such a big flavour. I also never really use filo pastry, because it looks so fragile and I was scared… scared of it going wrong.

fennel recipe | sugar thumb


Anyway, I thought I would try a prawn and fennel pastry parcel, because it looks pretty and it tastes awesome! This is going to be a very short post because I’m feeling super tired. But hit me back and let me know what you think!

fennel recipe | sugar thumb

Prawn and Fennel filo parcels recipe


15 sheets filo pastry
4 tbsp sunflower oil
200g prawns (deshelled and cleaned)
1 fennel, roughly chopped into small pieces
1 red onion, finely chopped
4 cloves garlic, crushed
1 tbsp fennel seeds
salt (to taste)
1 tsp black pepper corns, crushed
2 tbsp cream
2 tbsp butter
2 tbsp crushed dried chilli
1 tbsp white vineger

Pastry brush


  1. Preheat the oven to 200°C
  2. In a pan, on medium high heat, add in the onion, butter fennel and garlic and allow to go golden.
  3. Now add the prawns, salt, vinegar, pepper and fennel seeds and turn down the heat to medium and allow to simmer for about 20 minutes.
  4. Finally add the cream and the chilli and mix in thoroughly. Allow to simmer for another 10 minutes.
  5. Meanwhile, take your filo sheets – take one and use a pastry brush to butter on the sunflower oil from edge to edge. Now place another sheet on top. Do this with 5 sheets. Now add a third of  the prawn mixture into the centre (or less if the filo sheets are small) and oil the outer parts of the filo sheets. Bring the filo together like in the photos and tie with string to secure. Do this 2 more times until you have 3 parcels.
  6. Bake in the preheated oven for about 12 minutes
  7. Eat with a nice chilli sauce (of your choice)

Prawn and Fennel Filo parcel recipe | sugar thumb


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  • Reply Irina @ wandercrush January 28, 2014 at 2:28 pm

    I love the colours in your photos! Cooking with less familiar ingredients is a great resolution.
    Fennel was something I’d never used until a couple years ago too, and it’s definitely an interesting ingredient to play with. Never paired it with prawn or phyllo, but it looks really tasty. I’m a sucker for any food wrapped in cute little packages 🙂

  • Reply Shas January 29, 2014 at 5:05 pm

    Bloody hell, these look amazing! Please make them for me when you’re home! I shall compensate you with hugs and gossip!

    • Reply Trisha January 29, 2014 at 6:33 pm

      deal babe !

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