B-well Crispy Leek and Mushroom Parcels

Crispy leek wrappers stuffed with a gently spicy mushroom cheese filling. These little bites of goodness are perfect for entertaining guests or when in need for a quick and delicious snack.

Serves: 2-4
Time: 30 minutes
Recipe by: Thando Manyoni


2-4 tbsp B-well Canola Oil
100g mushrooms, finely chopped
1 garlic clove, finely chopped
1 small green chili, finely chopped
A few sprigs of thyme
¼ cup parmesan, grated
¼ cup feta, crumbled
1 tbsp fresh parsley, chopped
2 medium leeks


Heat a skillet with a drizzle of Canola oil to a medium-high heat.
Add the mushrooms, garlic, chilli and thyme and sauté until golden brown. Remove from the heat and transfer into a medium bowl. Add the parmesan, half the feta and fresh parsley. Set aside
Bring water to a boil in a medium sized pot. To prepare the leek, cut it lengthways in half but do not cut it through.
Peel each layer of the leek, and place in the boiling water. Boil for 2-3 minutes to soften.
Spoon one tablespoon of the filling in the corner of your leek and fold the filling in triangles to form a samosa shape. Repeat the process until the filling is finished.
Heat a pan with a drizzle of canola oil, add the leek parcels seam side down and cook on both sides until golden and crisp.
Plate top with the remaining feta and fresh parsley.

Chefs Tip: You can get creative with this recipe. Feel free to add any of your favourite vegetables to the filling. 

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