Ingredients
Makes 4
16 sheets Antoniou Fillo Pastry
1kg scotch fillet, cut into 4 one inch thick steaks
Salt
1 large tomato, diced
4 garlic cloves, chopped finely
¾ cup grated parmesan cheese
¼ cup Kalamata olives, chopped and deseeded
½ cup parsley, finely chopped
1 tablespoon extra virgin olive oil
Cracked pepper
4 x 50g pieces cheddar cheese measuring approx. 8 x 5cm
150g butter, melted
Method
Remove the Fillo Pastry from the fridge and allow to come up to room temperature. Cut four sheets of aluminium foil measuring approximately 30cm by 40cm.
Preheat the oven to 200 degrees Celsius.
Pound each piece of steak with a meat mallet, to approximately 1/2 cm in thickness. Lay the steaks onto a large tray or chopping board and sprinkle with salt.
Place the tomato, garlic, parmesan cheese, olives, parsley, olive oil, a pinch of salt and cracked pepper in a bowl and mix until well combined. Spoon the stuffing evenly onto one half of each steak. Place the cheddar cheese over the stuffing. Fold the side of the steak without stuffing over the other side and tuck all the edges in so as to ensure no filling escapes. Set aside.
To assemble the parcels
Each parcel will require 4 sheets of Fillo Pastry. Lay two sheets of Fillo Pastry onto your bench vertically, one on top of the other. Lay another two sheets of Fillo Pastry to the right of the first two sheets, one on top of the other, overlapping the long edges of the Pastry by 4cm. You should now have a very large rectangular shape of Pastry in front of you. Butter the Fillo Pastry liberally.
Place one steak parcel at the bottom left corner of the Pastry diagonally, approximately 15cm from the corner. Lift the corner piece of Fillo Pastry and fold it over the steak parcel. Fold the left side of the pastry in followed by the right side. Butter the Pastry liberally. Gently fold the steak parcel over until it is completely enclosed in Pastry. Brush the parcel liberally with butter. Place the parcel in the middle of the sheet of foil. Fold the top edge of the foil over the parcel, followed by the two sides, then roll the parcel until it is completely sealed. Brush with butter.
Repeat with remaining parcels.
Wrap each parcel in a sheet of foil. Place the four parcels right next to each other on a baking tray, without any space between them. Bake for 20 minutes. Flip the parcels over and bake for a further 10 minutes.
Remove the tray from the oven and open each parcel up, leaving the parcels in their foil, but exposing their tops. Return the tray to the oven and bake uncovered for 5-10 minutes or until the Pastry is golden. The meat will be cooked the whole way through.
Watch this video to learn how to make Beef Exohiko - beef, olive and cheese Fillo Parcels