I wasn't going to post this because frankly, it went rather wrong. I think I possibly used too much filling so it oozed out and also made the middle rather soggy. Anyway, as I took the photos I thought I'd post it anyway in case anyone cares to have a go at improving on it.
Steak and Stilton Filo Parcels
Ingredients (to serve 2)
2 thick pieces of fillet steak (mid to end of fillet)
6 sheets of ready made filo pastry
50g Stilton cheese (or other hard, blue cheese)
4 thin slices of Parma ham
A dozen or so dried porcini mushrooms
Yolk of one egg for egg wash.
1cup AP flour
2-1/2 tsp olive oil
1/4 tsp salt
1 tsp white wine vinegar
3 ounces warm water
1/2 cup cornstarch
2 Tbsp AP flour
In a medium size mixing bowl, mix the flour and salt, then make a well with the flour mixture and add the olive oil, water, vinegar, and combine...
Easy to make and very fishy tasting! These parcels make a good snack. I used dill in the filling as it was all I had in terms of green herbs but I think the delicate dill taste was rather overpowered. Parsley or coriander might be a better choice.
Ingredients (makes 3)
3 sheets of filo...
This is a little fiddly to make but not at all difficult. The filo strips stick nicely to the aubergine and peppers so there is no need for a mould. I served it as a starter. For a vegan version you could substitute sun dried tomatoes or capers for the anchovy.
Ingredients (makes 2 to 3...
Roquefort and spinach is a lovely combination. I added some toasted almonds and soaked raisins for a slightly middle Eastern twist. Soaking the raisins in Martini adds a bittersweet herbal note - but you could use a different aromatic alcohol or orange juice. Use a loose bottom tart tin...
Congratulations go to @medtran49 who won the Recipe Challenge ‘pasta’ with a recipe for Spinach pasta with leeks and guanciale and has chosen filo/phyllo pastry (bought or home-made) as the next challenge ingredient. The new extended deadline for entries is midday Saturday 29th September (BST)...