Mini Fillo Chicken Pastilla

Ingredients

Makes 8 Pastilla's

2 tbsp olive oil

1 red onion, finely chopped

1 cloves garlic, finely chopped

1 tsp ground cinnamon

1/2 tsp ground cardamon

1 tsp ground turmeric

1 tsp ground ginger

4 skinless chicken thighs, sliced into thin strips

1 tbsp plain flour

250ml chicken stock

salt and pepper to season

1 tbsp honey

75g almond meal

100g dried apricots, chopped

2 tbsp fresh parsley, finely chopped

1 packet Antoniou Fillo Pastry

150g butter, melted

1 egg, lightly beaten

icing sugar for dusting

Method

Before you begin this recipe, take your fresh Fillo Pastry out of the fridge and allow it to come up to room temperature in its packaging.

Heat the olive oil in a large saucepan on medium heat, add the garlic and onion and cook for 5 mins. until translucent.  Add the cinnamon, cardamon, turmeric and ginger.  Stir for 1 min until aromatic, then add the chicken strips and flour.  

Stir well ensuring the chicken is coated and then add the chicken stock. Bring the mixture to a boil then lower the heat and allow the mixture to simmer for 45 mins.

Add the honey, almond meal, apricots and parsley. Stir and allow the mixture to cook for another 20 mins on a medium/high heat.  The mixture should be quite thick. Allow to cool completely before using.  

Note: You can make the mixture a day ahead and use the following day. The flavours are a lot more pronounced.

Preheat your oven to 180 deg C and line a tray with baking paper.

On a clean bench lay one sheet of Fillo Pastry with the longer edge facing you and brush liberally with melted butter. Repeat this process with 2 more sheets until you have a stack of 3 sheets.

Cut the stack of Fillo Pastry in half to make two large squares. In the centre of the square place a heaped tablespoon of the chicken mixture. Wrap the pastry up into a neat parcel around the filling, twisting slightly (resembling a small “money bag”).

Tuck the excess fillo from the top of the parcel back under the pastilla and brush well with beaten egg to hold it together. Brush liberally with butter and repeat with the remaining chicken mixture and Fillo until you have 8 pastillas

Bake in the oven for 20 mins or until golden brown and allow to cool for 10 mins. before dusting with icing sugar.

Recipe, styling and photography by Souvlaki for the Soul

Leek and Feta Roulade

Ingredients

2 tbsp olive oil

4 large leeks, cleaned and thinly sliced

2 cloves garlic, finely chopped

50g pine nuts

Salt and pepper to season

200g feta cheese, crumbled

1 tbsp parsley, finely chopped

12 sheets Antoniou Fillo Pastry

Olive oil spray

1 egg lightly beaten

Sesame seeds for garnish

Method

Preheat your oven to 190 deg C and line a baking tray with baking paper.

Heat the olive oil in a pan and fry the leeks, garlic and pine nuts on a medium heat for 5-6 minutes until soft and translucent. Transfer the mixture to a bowl and allow to cool. Season with salt and pepper, add the parsley and crumbled feta and mix well. Set aside.

Lay one sheet of pastry with the shorter edge facing you and spray with olive oil. Repeat this process with 3 more sheets until you have a stack of 4 sheets .

Spread half the leek mixture over the fillo stack ensuring it covers the whole stack. Spray another 4 sheets of fillo to make a stack and place this on top of the leeks. Add the remaining leek mixture and top again with another 4 sheets of fillo sprayed with olive oil.

Gently roll up from the short side and place on a baking tray, seam side down. Brush with beaten egg and top with sesame seeds. Cook for 25 minutes or until golden. Allow to cool for 15 mins before slicing and serving.

Recipe, styling and photography by Souvlaki for the Soul for Antoniou Fillo Pastry