Filo makes specially light pastry
Filo is fun! Although it costs more than regular bought pastry, if you organise yourself enough to plan a few filo based products over a week or so, you can finish up with several light crunchy filo wrapped foods that disintegrate in your mouth in a very satisfying way. Make, for example, a filo-crusted quiche like this, make individual rectangular, filo wrapped parcels, then make filo “money bags” where you gather up the corners of squares of filo, tie them with chives or bacon rinds, and bake them.
If you can’t buy nice fresh easily-worked filo, use home-made short pastry, or Margaret’s flaky pastry to make the crust, instead. For 1 20 cm quiche you need 4 sheets Filo pastry 50g butter
3 small leeks (approx 450 g) y 2 cup water 1 clove garlic, chopped 3 eggs 1 cup grated tasty cheese 1 (150 g tub reduced cream y 4 cup milk y t tsp salt Take 4 sheets of filo pastry out of its packet, then return the rest and seal it so that it is airtight, straight away. Melt the butter, and
brush a little of it over half of each sheet, then fold the unbuttered half over the buttered part, so each piece is almost square. Arrange the sheets on top of each other so that the corners are not overlapping, in a 20cm pie plate. -The edges of the pastry should form a frilly edging. • Slice and wash the leeks carefully. Use only the inner parts of the upper leaves. Cut the slices about smm thick.
Put the leeks, and the finely chopped garlic to cook in the remaining butter for 2 to 3 minutes, without letting them brown, then add the water, cover, and cook for about 5 minutes, until the leek is tender. At the end of this time, raise the heat and evaporate the rest of the liquid. Remove from the heat then stir in the eggs, cheese, reduced cream, milk and salt. Stir with a fork until mixed. Add a little fresh dill, chervil, or tarragon if you have, annd like these herbs, then pour the mixture carefully into the prepared crust. Bake at 180 C until the filling is set in the centre, and the pastry edging is light brown. If the centre has not browned much, sprinkle with chopped herbs and/or paprika before serving, if desired. Serve warm, from the pie plate.
Alison Hoist’s Food Facts
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/CHP19890927.2.81.3
Bibliographic details
Press, 27 September 1989, Page 16
Word Count
412Filo makes specially light pastry Press, 27 September 1989, Page 16
Using This Item
Stuff Ltd is the copyright owner for the Press. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Copyright in all Footrot Flats cartoons is owned by Diogenes Designs Ltd. The National Library has been granted permission to digitise these cartoons and make them available online as part of this digitised version of the Press. You can search, browse, and print Footrot Flats cartoons for research and personal study only. Permission must be obtained from Diogenes Designs Ltd for any other use.
Acknowledgements
This newspaper was digitised in partnership with Christchurch City Libraries.