Purslane Pockets (Lebanese Bakleh)
A crunchy puff pastry pocket filled with purslane (bakleh)
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Lebanese
Diet: Vegan
Keyword: olive oil, onion, paprika, pomegranate molasses, puff pastry, purslane, sumac
Servings: 8 pieces
Calories: 698kcal
Purslane Filling
- 100 gram purslane roughly two extra large handfuls
- 1 medium white onion
- 1 tbsp olive oil
- 1 tsp paprika
- 2 tbsp pomegranate molasses
- 1 tbsp sumac optional
- 1 Seasoning to taste
Purslane Filling
Roughly chop purslane, leaves and stems
Roughly chop onion
Combine purslane and onion in a mixing bowl
Add in olive oil, pomegranate molasses, seasoning and spices and combine well
Pastry Pockets
Cut each puff pastry sheet in half, each half will create one pocket
Place purslane filling onto on side of puff pastry
Fold puff pastry, keep filling in the middle
Using index finger or fork, press edges together until a pocket/pie is formed and there are no gaps in the edge
Place each purslane pocket onto a baking tray that is lined with baking paper or foil. If using foil, oil prior to placing pockets onto tray
Lightly brush on a coat of olive oil onto each pocket
Sprinkle black sesame seeds
Bake in the oven for approx 25-30 minutes or until golden brown
Place on a cooling rack, serve warm.
Left overs can be store in an airtight container - however allow to completely cool down before storing.
Calories: 698kcal | Carbohydrates: 60g | Protein: 9g | Fat: 47g | Saturated Fat: 12g | Sodium: 323mg | Potassium: 101mg | Fiber: 2g | Sugar: 4g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 3mg