Many apologies to my few followers that I've not been around for a while. I've lacked inspiration, so I've not be able to inspire you. However, the festive season always gets my creative juices running. There's so much food around, and I hate to see things go to waste!
So here's a leftovers pie - but it's a bit posher than usual. First off let me say that this isn't exactly my own idea. I stole it from fellow blogger Lee at Kitchen Connection. I didn't follow it exactly though. Her recipe is for small triangular parcels. I went for something a bit bigger.
Don't waste your time trying to make filo. Even TV chefs say you should buy it ready made. I bought a pack 'because it's Christmas' but I had no idea what I was going to do with it until I read Lee's post. I've always avoided filo in the past because I was a bit scared of it, to be honest, but there's no need to be.
This pie took three sheets (and they come in packs of six, so I've frozen the other three). I cut them all into halves.
I began by greasing a pie dish with melted butter. Then I laid three half-sheets into the dish, with melted butter between each layer.
Then I put leftover cooked potatoes and some fried onions in. Between the lumps I dotted bits of cheese. I used what we had left over - some brie, a bit of goat's cheese, and cheddar. I wish I'd used more cheddar. I also seasoned it, but it would have benefited from a bit extra pepper, or maybe a little mustard. It could also probably have benefited from a rasher or two of bacon.
Once the filling was in I folded over the edges to make a rough side to the pie, then I topped off the hole in the middle by ripping strips off the remaining half-sheets and crumpling them up (like in the photo). The whole thing was then brushed with more melted butter and popped into the oven at 190C for 20 minutes.
It browned nicely, but the bottom was still slightly soft. I think next time I'll use a metal pie dish, not a ceramic one.
So here's a leftovers pie - but it's a bit posher than usual. First off let me say that this isn't exactly my own idea. I stole it from fellow blogger Lee at Kitchen Connection. I didn't follow it exactly though. Her recipe is for small triangular parcels. I went for something a bit bigger.
This is my cheese, onion and potato filo pie.
Don't waste your time trying to make filo. Even TV chefs say you should buy it ready made. I bought a pack 'because it's Christmas' but I had no idea what I was going to do with it until I read Lee's post. I've always avoided filo in the past because I was a bit scared of it, to be honest, but there's no need to be.
This pie took three sheets (and they come in packs of six, so I've frozen the other three). I cut them all into halves.
I began by greasing a pie dish with melted butter. Then I laid three half-sheets into the dish, with melted butter between each layer.
Then I put leftover cooked potatoes and some fried onions in. Between the lumps I dotted bits of cheese. I used what we had left over - some brie, a bit of goat's cheese, and cheddar. I wish I'd used more cheddar. I also seasoned it, but it would have benefited from a bit extra pepper, or maybe a little mustard. It could also probably have benefited from a rasher or two of bacon.
Once the filling was in I folded over the edges to make a rough side to the pie, then I topped off the hole in the middle by ripping strips off the remaining half-sheets and crumpling them up (like in the photo). The whole thing was then brushed with more melted butter and popped into the oven at 190C for 20 minutes.
It browned nicely, but the bottom was still slightly soft. I think next time I'll use a metal pie dish, not a ceramic one.
Now that you've started using phyllo, AJ...you'll be hooked. It's a good base for quiches and mini-quiches (made in muffin tins), too. When you're using it, just make sure you cover the pastry sheets that are on the bench waiting to be used with a damp tea towel so they don't dry out before you start working with them.
ReplyDeleteAnd the remainder pastry in the packet can be stored in your fridge as well as the freezer...as long as you keep it air-tight it will keep.
Your pie sounds and looks delicious. :)
Oh that looks delicious!!
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