Stuffed vine leaves with pine nuts


Preparation info

  • Serves


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

Roll your own: all you need is a little patience. The wrapper can be any edible leaf – young beech, hazel, blackcurrant, chard or the inner leaves of cabbage.


  • 30 large vine leaves, fresh or tinned
  • 150 ml olive oil
  • 2 tbsp


If the vine leaves are freshly harvested, clip off their stalks and lay them in a roomy pan, cover with boiling water, bring back to the boil, then simmer for 5 minutes to make them flexible. Drain and use when cool enough to handle. If the leaves are tinned, they need no preliminary preparation.

Heat 4 tablespoons of the oil in a frying pan until a faint blue haze rises. Add the pine n