Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “filo pastry”

Tangle Pie

I recently came across a marvellous recipe from my adored “Hairy Bikers”.  It’s a delicious and easy dish and takes only minutes to put together and turns left over roast chicken and sliced ham into a meal that is not only healthy but looks fantastic… I always laugh when I read Simon and Dave’s recipes as they are slimming us down by stealth…  Their recipes are low-fat but so yummy you wouldn’t cook them any other way…

Now don’t be afraid of filo pastry – just remember to keep it covered with a damp tea towel and it won’t dry out and crack.   It’s also loads of fun to decorate the pie at the end – when it comes out of the oven looking so divine – you will feel very chuffed indeed…

Here it is before it went into the oven

Tangle Pie 1

…and here it is when it came out of the oven!  Very impressive…

Tangle Pie

Ingredients:

2 tsp sunflower oil

1 medium onion, peeled and finely chopped

2 garlic cloves, peeled and crushed

1 medium leek, trimmed and cut into thin slices

100ml white wine

150ml water

1 chicken stock cube

1kg whole cooked chicken

100g sliced smoked ham

2 tablespoons plain flour

300g half-fat crème fraiche (substitute with low-fat sour cream)

Freshly ground black pepper

3 sheets filo pastry, each about 38 x 30cm

1½–2½ tsp sunflower oil

Method:

Heat the oil in a large non-stick frying pan over a low heat and add the onion and crushed garlic.

Fry gently for 5 minutes until the onion is softened, but not coloured, stirring occasionally. Add the leek and cook for 1 minute more, stirring constantly.

Pour over the white wine and 100ml of the water. Dissolve the stock cube in the pan by squishing it with a wooden spoon. Keep simmering on a high heat and stir constantly until the liquid has reduced by about half, then remove the pan from the heat.

Strip off the skin from the chicken and tear the meat off the bones and into bite-sized pieces. Place them in a large bowl.

Cut the ham into strips about 1.5cm wide and add them to the bowl. Sprinkle the flour on top and toss lightly together.

Add the onion and stock mixture, the rest of the water and the crème fraiche. Season with lots of freshly ground black pepper and stir all the ingredients together until just combined.

Spoon into a 1.5-litre pie dish.

Preheat the oven to 200°C/Fan 180°C

Pile the filo sheets on the work surface, one on top of the other, and divide into 9 rectangles, cutting through all the layers. Put the oil into a small bowl.

One at a time, brush each pastry rectangle lightly with a little oil and very loosely scrunch it up. You’ll need to just dip the tip of the pastry brush in the oil to make sure the oil lasts for all the pastry.

Place the scrunched-up filo on top of the filling, putting the pieces close together until the surface of the pie is completely covered.

Bake the pie for 30–35 minutes or until the pastry is crisp and golden brown and the filling is bubbling. Serve with some green vegetables – no need to add extra potatoes or rice.

 

Bon Appetit!   🙂

 

Quick Vegetable Triangles

We love to use up leftovers and some of our most delicious meals have been made using up bits and pieces of vegetables or pasta from a previous meal.  I freeze leftover vegetables and make bubble & squeak or fritters.  I add beef stock and Frankfurt’s to cabbage and bacon and make it into a soup.  Left over mashed potatoes transforms into Tattie Scones or fish cakes – the possibilities are endless.

These triangles are very quick and easy and you can use just about any leftover veggies in the recipe.  I had made our “Potatoes of the Night” – roasted baby potatoes with red capsicum, garlic cloves and red onion – had some left over so decided to combine them into samosa-like triangles

Don’t be afraid of Filo pastry – it’s very easy to use as long as you keep it covered with a damp tea towel to prevent it drying out.  Treat it gently and it will become your pastry of choice for wrapping up all sorts of wonderful fillings..

Slice each sheet of Filo pastry in half and lightly brush with oil

Slice each sheet of Filo pastry in half and lightly brush with oil

Place your filling at the bottom and roll up corner to corner to create a triangle

Place your filling at the bottom and roll up corner to corner to create a triangle

Golden and crunchy vegetable triangles

Golden and crunchy vegetable triangles

Ingredients:

Leftover roasted potatoes or any vegetables (about 3 cups)

Tablespoon of olive oil

2 cloves garlic, finely sliced

2 teaspoons of cumin powder

2 teaspoons of curry powder

½ cup frozen peas

I large grated carrot

3 spring onions, finely sliced

¼ cup fresh coriander, finely shredded

12 sheets of filo pastry

Olive oil to brush on filo sheets

 

Method:

Gently fry the garlic in the olive oil

Add the spices and fry until fragrant

In a bowl, mix together the leftover roasted potatoes, peas, carrot, coriander and spring onions squashing them slightly to combine

Add garlic and spice mix and combine thoroughly.

Keep the filo sheets covered with a damp towel to prevent them drying out

Take one sheet of filo and slice in half

Brush both halves lightly with some olive oil and place one half on top of the other

Place a generous amount of the filling in the corner and roll up corner to corner to make a sealed triangle

Continue until all the filling and filo sheets are used up

Brush the tops of the triangles with olive oil

Bake for 30 minutes in a preheated 200c fan-forced oven until golden and crisp

Serve with mango and chilli sauce (bottled sauce is readily available in supermarkets

 

Bon Appetit!  🙂

 

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