Ingredients
Makes 20
10 sheets Antoniou Fillo Pastry
20 asparagus spears, woody ends removed
10 slices of pastourma, sliced in half lengthways
1/2 cup olive oil
¾ cup grated Kefalotyri cheese
Olive oil and balsamic vinegar, to serve
Recipe Tips
This is a great entrée or served as part of a cocktail party.
You can substitute prosciutto or Serrano ham if you can’t find pastourma.
Parmesan or Pecorino also work well if you can’t find kefalotyri.
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius and line a baking tray with baking paper.
Blanch the asparagus in boiling water for 2 minutes. Remove and immediately refresh in cold water. Drain and allow to cool completely.
Take one sheet of Filo Pastry, lay it out width wise on a clean bench, brush with olive oil and layer another sheet of Fillo on top. Brush the top sheet with olive oil again and then cut the Pastry into four strips, parallel to the short edge (each should measure approximately 11cms).
Wrap each asparagus spear with the pastourma. Position the wrapped asparagus spear on the bottom edge of the Fillo strip and roll it up. Transfer to baking tray. Continue with the remaining asparagus and Fillo.
Brush with olive oil and top with grated kefalotyri cheese. Bake for 15 minutess or until golden brown.
Serve immediately with olive oil and balsamic vinegar.
