Stuffed vine leaves with dill cream

Stuffed vine leaves with dill cream

Ready in under 30 minutes, this summery starter pairs fried vine leaves with a quick and creamy dill sauce. Serve with plenty of crusty bread for mopping-up
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Mix the mascarpone, double cream and dill. Drain the jar or tin of stuffed vine leaves – you will need 8-10.
  2. Step 2

    Heat the olive oil in a heavy pan over a medium heat. Squash each stuffed vine leaf to flatten it and make it burst a little, add to the hot oil and fry for a couple of minutes or until a little crisp, then turn over and fry the other side.
  3. Step 3

    Leave in the pan until ready to eat, then warm gently, add some spoonfuls of the dill cream, scatter with chopped flat-leaf parsley and the toasted pine nuts. Serve with some bread for mopping up and the remaining dill cream.