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Easiest Way to Cook Perfect Filo meat pie

Filo meat pie. This filo mini quiches can make a great appetizer or snack that looks quite amazing. How to Make Filo Meat Pie. Use up leftovers from a roast dinner to make this delicious chicken and leek pie with filo pastry topping.

Filo meat pie In this clip from Urban Cook, Chef Sabyasachi prepares Filo Meat Pie. For this, he uses keema, broth, condiments and his homemade brown masala. He places the mixture on thin filo pastry sheets and. You can cook Filo meat pie using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Filo meat pie

  1. Prepare of minced meat (beef or lamb).
  2. You need of large onion.
  3. Prepare of garlic, peeled.
  4. Prepare of parsley.
  5. You need of oregano.
  6. You need of eggs.
  7. Prepare of salt and pepper.
  8. Prepare of filo pastry sheets.
  9. You need of Olive oil.
  10. You need of fizzy water.
  11. It's of Pastry brush.

Try this lighter version of mince pies made with filo pastry and fresh apples and pears. Ready in under an hour you can also make it ahead. The Best Filo Pastry Recipes on Yummly Filo Pastry Chicken Pie, Vegetable Filo Pastry Tart, Filo Pastry Mini Quiches.

Filo meat pie instructions

  1. Finely the onions and garlic. I sometimes put them in food processor to add the taste but avoid onion texture in the pie..
  2. Brown onion and garlic until golden, taking care not to burn. Add minced meat and rest of the spices. Mix well and cook until meat is done. Taste and add more spices if needed..
  3. Set aside to cool and then add 2 eggs, mixing well..
  4. Prepare filo by taking it out of the box and covering with a moist tea towel so it doesn’t dry. Add a cup / bowl of olive oil and fizzy water..
  5. Oil the baking pan (round or square). Layer 3-4 sheets of file on the bottom, oiling each layer with a pastry brush. You can lay out beetle or ruffle the sheets, which will have an uneven effect when our is cut..
  6. Sprinkle 3-4 spoons of filling on top. Cover with another filo sheet and sprinkle fizzy water. Add another layer of filling, followed by a filo sheet, and then oil well with pastry brush. Repeat the process until the pie is no more than 5-7 cm thick..
  7. Add 1-2 additional sheets of filo, oiling between the layers. Make sure that edges of the pie are piled well, otherwise the pie will be dry when baked. Pierce the pie with a fork 5 or 6 times to help baking. Cover with aluminium foil..
  8. Pre-heat oven to 200C. Bake the pie until edges start to brown, approximately 25-30’. Remove aluminium foil and bake for another 10-15 min or until the top is golden and crisp..
  9. Serve with soup, salad or as an appetiser. It’s also very tasty cold so it’s brilliant for leftovers..

Would you like any meat in the recipe? Tourte Filo au Poireau / Filo Leek Pie, Filo Pastry Mince Pie Rolls, Chicken, Feta and Kale Filo Pie. When I visit, Dad Manolis is there cooking every piece of meat that goes out. He is tall, well-built, with a big moustache and wears a. Homemade Filo & Mixed Burek (Meat and Potato) Pie.

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