![]() In addition, the reproduction of some materials may be restricted by terms of University of California gift or purchase agreements, donor restrictions, privacy and publicity rights, licensing and trademarks. Some materials in these collections may be protected by the U.S. Publication Information The Bancroft Library, University of California, Berkeley, Berkeley, CA 94720-6000, Phone: (510) 642-6481, Fax: (510) 642-7589, Email: URL: Ĭollection American war posters from the First World War Marine Corps Recruiting Station, publisher Marine Corps Recruiting Station, publisherĬontributor This Photo is furnished by U.S. Marine Pictorial Service: Marines Learn peace-time arts at their school Creator This Photo is furnished by U.S. I haven’t tried it but I think you could just as easily use puff pastry for this recipe in the same way although you will need to cook at 200C fan-forced.Title U.S. I just try to not use torn sheets in what will be the outer layer so it looks neater.Ĭould you use puff pastry instead of filo to make chicken parcels? Don’t worry if the pastry breaks a little, you can stick it together with the butter or oil as you use it and won’t notice the difference in the end result.If you are shaping filo pastry eg in a mould or to stick to itself, do this quickly before the butter dries and/or the pastry becomes more brittle.Use a pastry brush to brush oil or butter on evenly.Use a sharp knife to cut the pastry sheets to try to avoid ripping.Make sure you have your oil or melted butter ready before you take out your pastry so that you can work quickly.The main thing to remember is that it will dry out quickly once exposed to air, so only take a small amount out of the packaging at a time.A few tips for using filo pastry from Caroline’s Cooking: You can make your own but it is pretty fiddly and one of those things I put in the too hard basket. ![]() What is filo pastry made from?įilo pastry is made using flour, water and usually a little bit of oil or vinegar, although some recipes also use egg yolk. You can buy it at most supermarkets in the freezer or fridge section. When you use the pastry, you join layers by brushing each layer with butter or oil which also helps it become crisp as it cooks. Mum’s only big tip is to make sure you flatten the chicken out otherwise it will take too long to cook and the pastry with burn.įilo pastry is a super-thin (like paper) pastry common in Greek (hello Baklava!) Middle Eastern (Boureks anyone?) and Balkan cooking. Feel free to experiment with flavours or fillings. It’s more of a ‘feel your way’ recipe rather than set in stone. You’ll notice that the recipe isn’t very exact. Inside the chicken is nice and juicy thanks to the cheesy spinach and rich gruyere and the proscuitto gives it a saltiness finished off with the crunchiness of the wafer-thin pastry. It’s a good thing because I don’t think my explanation would be too clear without pictorial support. The best part is that they can be made ahead and frozen so on the day, all you have to do is take them out of the freezer to thaw then pop them in the oven making them perfect for entertaining (or for keeping them in the freezer for a quick dinner).Īs luck would have it I popped in on the day mum was doing the prep work so I grabbed a few pics as she worked. Yay, a repeat! In case you don’t understand my excitement, a repeat means I actually get the recipe! It’s also pretty rare that something appears on the menu more than once (except in the case of her chicken filo).Ĭhicken filo pasties (aka chicken in filo pastry) were mum’s invention for Easter a few years ago and they were so good, with a bit of tweaking, she served them for Mother’s Day lunch that year too. ![]() The problem is that she never knows what went into something. She never really follows recipes and is very good at instinctively adding this and that to get the perfect balance. My mum is a great cook but when it comes to sharing the details of her creations she’s a bit frustrating. Perfect for parties or just a special dinner, my Mum’s chicken filo pasties (or chicken filo parcels), filled with prosciutto, cheese and spinach are pretty easy to put together, taste delicious and look rather impressive.
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