Chickpea, chard & feta puffs with green harissa

Chickpea, chard & feta puffs with green harissa

Bourekas are little parcels of dough crisped with sizzling hot oil, stuffed with savoury fillings and topped with  a sprinkle of sesame. Verena Lochmuller's recipe uses puff pastry instead of filo and Swiss chard instead of the more commonly used spinach – with the Ottolenghi Green Harissa lending a real brightness.

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  • Serves4
  • CourseSnack
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins
  • PlusPreparation time 20 minutes + cooling

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  • 2 tbsp olive oil
  • 200g pack Swiss chard, stalks removed and finely chopped, leaves finely chopped
  • 5 salad onions, thinly sliced
  • 370g jar Belazu Gordo Especial Chickpeas, drained and roughly mashed
  • 75g Ottolenghi Green Harissa, plus extra to serve
  • tbsp Cooks' Ingredients Panko Breadcrumbs
  • 125g Gruyère, grated
  • 150g feta, roughly crumbled
  • 1 British Blacktail Medium Free Range Egg, beaten
  • 320g pack Jus-Rol All Butter Ready Rolled Puff Pastry Sheet
  • Plain flour, for shaping
  • 2 tbsp sesame seeds


  1. Add the oil to a large sauté pan and place over a medium heat. Add the chard stalks and salad onions and cook for 5 minutes until translucent. Add the chard leaves and cook for 4-5 minutes more until wilted and cooked through. Transfer to a bowl and set aside.

  2. Preheat the oven to 220ºC, gas mark 7 and line a large baking tray with baking parchment. Add the chickpeas, green harissa, breadcrumbs and both cheeses to the chard mixture. Set aside 1 tbsp of the beaten egg (for the egg wash), then add the remaining egg to the chard and chickpea mixture and mix to combine.

  3. Unwrap the puff pastry and lay it flat on a lightly floured surface. With a short side facing you, cut the pastry in 1/2 vertically, so you have 2 long strips. Divide the chard mixture in 1/2 and arrange evenly in a long line down the centre of each strip. Lift 1 edge of the pastry up and over to cover 1/2 the filling. Brush the remaining free edge with the egg wash and lift it up and over the filling, stretching it slightly if needed, to meet the other pastry edge, overlapping slightly to make sure that it sticks.

  4. Roll the log over so that it sits seam-side down and press down to flatten lightly. Repeat with the other pastry strip and the remaining filling. Cut both logs into 3 to make 6 logs. Brush each log with the remaining egg wash and sprinkle over the sesame seeds.

  5. Arrange on the lined tray, then cut 4 slits across the top of each log. Bake for 25-30 minutes, or until golden brown. Some filling might burst out, but that is part of the charm. Leave to cool for 10-15 minutes, then serve, with extra green harissa for dipping.

Cook’s tip

Three more ways to use Ottolenghi Green Harissa

1. Swirl into scrambled eggs or egg mayonnaise.

2. Mix into guacamole for a spicy, lemony kick.

3. Liven up a melted cheese toastie.


Typical values per serving when made using specific products in recipe


2,089kJ/ 502kcals



Saturated Fat












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