Ingredients
Serves 8
12 sheets Antoniou Fillo Pastry
2 tbsp olive oil
2 leeks, cleaned thoroughly and thinly sliced
350g beef mince
1 tsp ground cinnamon
1/2 tsp ground allspice
2 tbsp tomato paste
1 cup chicken stock
150g white rice
Salt and pepper to season
2 tbsp pomegranate molasses
Olive oil spray
1 egg, lightly beaten
Method
Before starting this Filo Pastry recipe, remove your Filo Pastry from the refrigerator and bring it up to room temperature.
Heat the olive oil on a medium heat and fry the leeks until soft and translucent (approximately 5 minutes). Add the beef mince, cinnamon, allspice, tomato paste and rice and stir until well combined. Add the chicken stock, allow the mixture to come to a boil and simmer on a medium heat until the rice has absorbed the stock and is cooked. Set aside and allow to cool. Once cooled stir through the pomegranate molasses.
Preheat your oven to 180 degrees Celsius and line a tray with baking paper.
Take one sheet of Filo Pastry ensuring the long edge is facing you and spray with olive oil. Repeat until you have six layers. Place half the meat mixture along the longer edge allowing a 5cm border along front and side edges. Fold sides over filling, then roll up to enclose mixture. Brush the seams with a little egg to ensure it is closed.
Lay the roll seam side down on a lined baking tray and spray with extra olive oil. Repeat with the remaining Fillo and meat and bake for 20-25 minutes until golden and allow to cool for 10 minutes before cutting and serving.
Recipe, styling and photography by Souvlaki for the Soul for Antoniou Fillo Pastry