Fillo Cones with Thai Chicken Salad

Ingredients

makes 16

Thai Chicken Salad

250-300 grams poached chicken breast shredded (leftover roast chicken works well too)
1 long red chilli, thinly sliced
1 clove garlic, minced
½ small red onion, thinly sliced
1 cup fresh mint leaves
1 cup fresh coriander
¼ cup Asian style crispy fried onions *
juice of 1 lime
2-3 tbsp fish sauce
1-2 tsp grated palm sugar
½ tsp white pepper

Fillo Cones

375g Antoniou Thick Fillo pastry
olive oil spray

Method

Make the chicken salad by combining all the ingredients in a bowl, toss well, cover with plastic wrap and place in the fridge.

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

To make the cones, take one sheet of fillo, lay it out on a clean bench with the shorter edge facing you, spray with olive oil and layer another sheet of fillo on top. Spray the second sheet and layer again with a third sheet. Do not spray the top sheet.

Cut the layered fillo sheets in half and fold each half diagonally to form a triangle, and then continue folding ensuring you keep a triangular shape. Cut the triangle in half again. You should end up with two cones.

To keep the cone shape, scrunch a little baking paper in a ball and place in each cone to allow it to hold its shape. Repeat for the remaining fillo sheets til you end up with sixteen.

Spray each cone with olive oil and cook in the oven for 13-15 mins until golden.

Allow to cool before removing the baking paper. Once cooled, fill each cone with the Thai chicken salad and serve immediately.

Notes
Crispy fried onions are sold ready at specialty Asian food stores.

Recipe, styling and photography by Souvlaki for the Soul

Chorizo Sausage Rolls

Ingredients

makes 15

1 red onion, finely diced
1 small carrot, finely diced
600 grams raw chorizo sausages (not the cooked or cured ones), skins removed
250 grams store bought chargrilled peppers, drained
1 tsp Spanish smoked paprika
2 cloves garlic
1 medium sized chilli, cleaned with seeds removed
3 tbsp chopped parsley
2/3 cup fresh breadcrumbs
10 sheets Antoniou Fillo pastry
olive oil spray
1 egg, lightly beaten
sesame seeds

Method

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

Sauté the onion and carrot in a pan with a little olive oil on a medium to high heat until caramelised (about 5-7 mins). Once cooked set aside to cool.

In a food processor combine the chorizo meat, peppers, paprika, garlic, chilli, parsley, breadcrumbs and cooked onion/carrot mixture. Process until it resembles a fine paste.

Take 5 sheets of the fillo and lay them out on a clean bench widthways (the longer end facing you). Spray each sheet with a little olive oil spray and stack neatly in a pile.

Using a sharp knife divide and cut the fillo sheets into three lots. Using a spoon place 4 tbsps of the chorizo mixture along the longer edge of the cut pastry leaving a 2cm border on each side. Fold the sides of the pastry over and seal with a little beaten egg. You should end up with one large sausage roll. Cut this again into 3 smaller sized rolls. Brush each sausage roll with a little beaten egg and sprinkle with sesame seeds.

Repeat with the remainder of the pastry till you end up with a total of 15

Bake in the oven for 35-40 mins until the sausage rolls are crispy and golden.

Recipe, styling and photography by Souvlaki for the Soul

Provencal Summer Vegetable Pie

Ingredients

serves 6-8

4 capsicums, cleaned and cut into quarters
1 large eggplant, cut into 1 cm discs
3 large zucchini cut into even strips lengthways (4 strips for each zucchini)
3 large red onions, peeled and cut into thick, round slices slices
2 tomatoes cut into round slices
6 sheets of Antonious Thick Fillo pastry
olive oil
olive oil spray
3 tbsp good quality basil pesto

Method

Preheat your oven to 180 deg C.

Drizzle a little olive oil over the capsicum quarters and place in a baking tray and cook until roasted (approx 40 mins).

Whilst the capsicums are roasting, spray a little olive oil on each side of the eggplant slices and cook in a grill pan on a high heat. Cook on each side for 2 mins, plate them and set aside.

Repeat this procedure for both the zucchini and the onions. The zucchini will need approx.. 3 mins each side and the onions 2 mins. Be sure that the vegies do not over cook and become too soft.

Spray a non stick 20cm springform tin with a little olive oil and set aside.

Prepare the pastry by spraying each piece with olive oil and place one fillo sheet on top of another to form a star shape. Press into springform tin, allowing the excess fillo to hang on the sides.

Begin layering the pie by spreading one tablespoon of pesto on the base and then laying the roasted capsicum slices to fit neatly. Repeat with the eggplant slices and then spread one more tablespoon of pesto. Follow with the onions as your next layer, then the chargrilled zucchini finishing with the freshly, cut tomatoes on top. Add the final layer of pesto and proceed to fold in the overhanging fillo to form the pie.

Brush the top with a little extra olive oil and cook in the oven for 40 mins or until golden.

Allow to cool in the tin for 5 mins before removing and then let it rest for at least half an hour. Remove the base of the tin and serve warm with fresh salad.

This can be enjoyed at room temperature the next day also.

Recipe, styling and photography by Souvlaki for the Soul

Zucchini & Feta Pie

Ingredients

• 1kg zucchini (approx.. 5 large zucchini) grated
• 200g feta cheese
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs
• 3 eggs, lightly beaten
• 5 spring onions, thinly sliced
• 1 cup freshly chopped parsley
• ¼ cup freshly chopped mint
• 3 tbsp freshly chopped dill
• generous pinch of black pepper
• 16 sheets Antoniou Fillo Pastry
• olive oil spray

Method

Preheat your oven to 180 deg C.

Combine the zucchini, feta, Parmesan, breadcrumbs, herbs, spring onions, eggs, and pepper in a large bowl.

Spray a baking dish measuring 25cm x 35cm with olive oil spray. Spray the top of a sheet of fillo pastry with olive oil and place it in the pan. (You will need to trim the sheets to fit the pan). Repeat until you have eight layers.

Pour the zucchini mixture on top of the fillo ensuring it is spread evenly.

Spray the top of a sheet of fillo pastry with olive oil and place it on the zucchini filling. Repeat until you have 8 layers.

Using a sharp knife, score the top of the pastry into your desired serving sizes making sure not cut too deep.

Bake in the oven for 50 mins until golden. Allow to cool for 30 mins before serving.

Recipe, styling and photography by Souvlaki for the Soul

Pork Spring Rolls Served in Cos Lettuce

Ingredients

makes 14

• 2 tbsp peanut oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 500 grams pork mince
• 3 mushrooms finely diced
• 220 grams water chestnuts, finely chopped
• 2 tbsp sambal oelek (chili paste)
• 3 tbsp oyster sauce
• 3 tbsp soya sauce
• 1 tbsp Shaoxing wine (Chinese rice wine or dry sherry)
• white pepper to taste
• 14 Cos lettuce leaves, washed and dried
• 1 spring onion, thinly sliced (green and white parts)
• 14 whole sheets of Antoniou Fillo Pastry
• 1 egg lightly beaten
• 1 tbsp sesame seeds (optional)

Dipping Sauce

• 3 tbsp hoisin sauce
• 1 tbsp Shaoxing wine
• 1 tbsp sambal oelek

Method

Prepare your hoisin dipping sauce by combining the hoisin sauce, the samabal oelek and Shaoxing wine. Set aside.

Preheat your oven to 180ºC. Line a baking tray with baking paper.

In a wok or large pan heat the peanut oil on a medium heat and fry off the onion and garlic until the mixture becomes fragrant (approx 2 minutes)

Add the pork mince and mushrooms and stir frequently, using a wooden spoon to break up any lumps in the mince. Allow the mixture to cook and brown evenly.

Add the water chestnuts, oyster sauce, soya sauce, Shaoxing wine and pepper and mix to combine thoroughly. Cook for 10 mins. Set aside and allow to cool. Once cooled fold the chopped spring onion through the pork mixture.

Lay your fillo sheet on a clean surface lengthways (the short edge facing you) and spoon 2 tablespoons of the cooked pork along the centre of the bottom part of the pastry, allowing for a 5cm border on either side. Fold the fillo over the filling and roll up into a cigar shape, making sure to seal the spring roll with a little beaten egg. Repeat with the remaining sheets of fillo until all the spring rolls are made.

Brush each spring roll with a little egg and sprinkle a few sesame seeds on top.

Bake in the oven for 20 mins or until lightly browned.

Allow the spring rolls to cool for 5 mins and then serve each one on top of Cos lettuce leaf garnished with spring onions and drizzled with a little hoisin dipping sauce

Recipe, styling and photography by Souvlaki for the Soul

Shepherds Pie

Ingredients

makes 8 pies

for pie cases

• 20 whole sheets of Antoniou Fillo pastry
• 100 grams melted butter
• 12.5 cm pie tins

for the filling

• 1 tbsp olive oil
• 1 onion, finely diced
• 1 large carrot, finely diced
• 1 stalk celery finely diced
• 1 tbsp plain flour
• 500 grams beef mince
• 500 grams lamb mince
• 500 ml beef stock
• ¼ cup Worcestershire sauce
• 2-3 tbsp Dijon mustard
• 2 tbsp tomato paste
• 1 tbsp freshly chopped thyme
• 2 tbsp freshly chopped parsley
• pinch salt
• freshly ground pepper

for the potato topping

• 750 grams Desiree potatoes, peeled
• 50 grams butter
• ¼ cup milk
• salt and pepper to season

Method

Preheat your oven to 180 deg C and grease each pie tin with a little of the melted butter.

Lay the fillo sheets out on a clean surface and cut in half. You will end up with 40 squares (each individual tart will require 5 sheets). Cover with a dampened tea towel.

Take the first 5 sheets and proceed to brush them with melted butter. Layer one stacked square on top of another to form a star shape.

Press into pie tin and then proceed to scrunch the pastry over so it fits neatly into the tin. Repeat for each tart tin. Once all pie cases have been finished place on a large baking tray.

Line each tart tin with non stick baking paper and fill with pastry weights and bake for 10-12 mins. Remove pastry weights and then cook for a further 3 mins uncovered. Remove and set aside until ready to fill.

To make the filling add the olive oil to a large pan and cook the onion, carrots and celery until softened. Add the flour and stir to combine for one minute. Add the beef and lamb mince and cook breaking up with a wooden spoon, for 6 to 8 minutes or until browned.

Add the stock, Worcestershire, mustard, tomato paste, herbs and allow the mixture to come to a boil. Reduce heat to low and simmer, uncovered, for 20 to 30 minutes or until thick. Season with salt and pepper.

Meanwhile place the potatoes in a pot of cold water and allow them to come to a boil and cook for 45 mins or until tender. Drain and add the butter, milk and seasoning and mash to a smooth consistency.

To construct the pies, divide the mince filling between all the pie cases and top with the potato mash. Run your fork over the mash to create a little texture and cook in the oven for 15 mins until the potato is set and cooked.

Serve with braised peas.

Recipe, styling and photography by Souvlaki for the Soul

Prawn & Asparagus Tarts

Ingredients

makes 4

• 4 sheets of Antoniou Fillo Pastry
• 50g melted butter
• 2-3 tbsp olive oil
• 300g raw green prawns, cleaned and deveined
• 2 cloves garlic, minced
• 1 large red chilli, finely sliced
• 3 bunches of baby asparagus, woody ends removed
• 1/4 cup freshly chopped parsley
• zest of 1 lemon

Method

Preheat your oven to 180 deg C.

To make the tart cases, take one sheet of fillo and brush generously with butter. Cut the fillo into 4 squares and proceed to lay each square in a 12.5cm tart tin to form a star shape. Trim any excess fillo to fit neatly around the tin. Repeat for each tart tin. Once all pie cases have been finished place on a large baking tray.

Line each tart tin with non stick baking paper and fill with pastry weights and bake for 10-12 mins. Remove pastry weights and then cook for a further 3 mins uncovered. Remove and set aside until ready to fill.

Heat the olive oil in a large pan, add the prawns and toss through the garlic and chilli. Cook for 2-3 mins until fragrant and the prawns have changed colour. Add the asparagus and cook for a further 2 mins until the asparagus have softened. Remove from the heat and toss through the parsley and lemon zest.

Divide the mixture between the 4 tart shells and serve immediately with champagne.

Recipe, styling and photography by Souvlaki for the Soul

Lamb Wellington

Ingredients

serves 2 as a main

• 1x 400 gram lamb loin, removed of any excess fat and sinew
• salt and pepper
• 2 tbsp olive oil
• 80 grams of crumbled fetta
• ¾ cup raw, shelled pistachios
• zest of 1 lemon
• olive oil
• 6 slices thinly sliced prosciutto
• 1-2 tbsp. petimezi (Greek grape molasses-can be substituted with pomegranate molasses)
• 4 sheets of Antoniou Thick fillo pastry
• olive oil
• 1 egg lightly beaten

Method

Preheat your oven to 180ºC. Line a baking tray with baking paper.

Season your lamb loin with salt and pepper. Set aside.

Heat 2 tbsp of olive oil in a medium sized pan and allow the oil to become hot. Add your lamb loin and sear the meat ensuring that is browned on all sides. Once seared, set the lamb loin aside.

Make the fetta paste by adding the fetta, shelled pistachios and lemon zest in a food processor. Process the mixture and drizzle in the olive oil to make a paste. Set aside.

Cut a sheet of cling film measuring approx. 50cm x 25 cm and lay it out on a clean surface.

Place the 6 slices of the prosciutto in the centre of the cling film ensuring they are overlapping. Spread the fetta paste over the prosciutto slices quite evenly and then place the cooled, seared lamb loin on top of the paste. Brush the lamb with a little of the petimezi.

Keeping a tight hold of the cling film from the outside edge, neatly roll the prosciutto and feta paste over the lamb into a tight barrel shape. Twist the ends to secure the cling film and refrigerate for 10-15 mins. (This allows the lamb wellington to set and keep its shape).

Lay 1 sheet of the fillo with the long edge facing you and brush generously with olive oil. Top with the remaining sheets, each one also brushed with olive oil. Place the lamb in the middle, roll up the fillo pastry and cut off any excess at the ends (the lamb should be neatly packaged inside the pastry). Place in the fridge for 5 mins.

Remove the lamb Wellington form the fridge and brush generously all over with the beaten egg. Pierce the top of the Wellington with a knife to create a few holes and bake in the oven for 30-35 mins.

Allow it to rest for 10 mins before slicing and serving with blanched green beans and Greek style lemon potatoes.

Recipe, styling and photography by Souvlaki for the Soul
Recipe, styling and photography by Souvlaki for the Soul.

Chicken Curry Parcels

Ingredients

makes 6

• 3 tbsp vegetable oil
• 1 red onion thinly sliced
• 200 grams sweet potato, diced into small, even cubes cubes
• 200 grams pumpkin, diced into small, even cubes
• 450 grams chicken, diced into 3cm pieces
• 5 tbsp korma curry paste
• 200 ml coconut milk
• ½ cup frozen peas
• ¼ cup coriander, chopped finely
• 18 sheets Antoniou Fillo pastry
• olive oil spray
• 1 beaten egg mixed with 1 tbsp water
• ¼ cup flaked almonds

Method

Pre heat your oven to 180 deg C and line a large baking tray with baking paper.

Heat the oil in a large pot and fry the onion for 2 mins until translucent. Add the potato and pumpkin and stir well. Cook for 10 mins until soft.

Add the chicken pieces and allow to cook for another 10 minutes.

Add the curry paste and coconut milk, stir and allow to simmer for 20-25 mins.

Stir through the peas and coriander and set aside.

With the longer edge facing you, spray with olive oil 3 sheets of fillo pastry and stack neatly on top of one another. Add 3 heaped tablespoons of the chicken curry to the bottom centre of the fillo pile, leaving a 5cm border. Fold pastry over filling, fold in sides and roll to form a parcel. Place on prepared tray.

Repeat with remaining pastry and filling. Brush egg wash over each parcel, sprinkle a few flaked almonds and bake for 20 mins until golden brown.

Serve with pappadums and a side salad.

Recipe, styling and photography by Souvlaki for the Soul

Breakfast Fillo Cups

Ingredients

makes 8

• 6 sheets of Antoniou fillo pastry
• 50 grams melted butter
• muffin pan

Method

Preheat your oven to 190 deg C

Brush the melted butter liberally over the muffin tin.

Lay out the fillo on a clean bench widthways-the longer end facing you. Cut in half and then proceed to cut each half into 4 even quarters.

Lay a sheet into the muffin pan, pressing lightly so it fits and brush with butter. Layer another sheet of fillo on top and repeat this process for each muffin hole (each muffin hole will take 6 sheets total).

Cook in the oven for 10-12 mins until golden and crispy.

Fill each fillo cup with scrambled eggs and serve as part of a brunch.

Other breakfast/brunch suggestions: scrambled eggs and smoked salmon, scarambled eggs with pesto and roast tomatoes.

Recipe, styling and photography by Souvlaki for the Soul

Asparagus & Pastourma Pastry Rolls

Ingredients

Makes 20

• 20 asparagus spears, woody ends removed
• 10 slices of pastourma, sliced in half lengthways
• 10 sheets of Antoniou Fillo Pastry
• olive oil spray
• ¾ cup grated Kefalotyri cheese
• olive oil and balsamic vinegar to serve

Method

Preheat your oven to 180 deg C 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 fillo, lay it out width wise on a clean bench, spray with olive oil and layer another sheet of fillo on top. Spray the top sheet with olive oil again and proceed to cut 4 strips form the pastry (each should measure approximately 11cms).

Take one asparagus spear and wrap the pastourma around it from top to bottom. Position the wrapped asparagus spear on the bottom edge of the fillo strip and roll it up. Continue with the remaining asparagus and fillo and place on a baking tray.

Spray with olive oil spray and top with grated kefalotyri cheese and bake for 15 mins or until golden brown.

Serve immediately with olive oil and balsamic vinegar.

Recipe, styling and photography by Souvlaki for the Soul

Notes

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.

Mini Vegetable Quiches

Ingredients

makes 6

• 2 tbsp olive oil
• 1 carrot, grated
• 1 zucchini, grated
• half a red capsicum finely chopped
• half a green capsicum, finely chopped
• 1 small onion, finely diced
• salt and pepper
• 2 eggs
• 1 cup pouring cream
• 1 tsp dried basil
• 6 sheets of Antoniou fillo pastry
• olive oil spray
• grated parmesan cheese

Instructions

Heat the olive oil in a medium sized pot and add the carrot, zucchini, the red and green capsicums and the onion. Season with salt and pepper and allow to cook for 10 mins until softened. Remove and set aside and cool completely.

Combine the eggs, cream and basil in a jug and set aside also.

Preheat your oven to 180 deg C and spray a 6 cup muffin tin with olive oil.

Take one sheet of fillo and lay it on a clean bench, the longer side facing you. Spray liberally with olive oil and place another sheet of fillo on top. Spray with olive oil again. Cut the fillo into four even strips width ways and again into three even strips crossways. You will end up with 12 squares.

Stack 6 of the squares to form a star shape and push into the muffin moulds to form a mini pie. Repeat with the remaining squares and fillo until the muffin tin is full. Place 2 tbsp of the cooled veggies into each pie and top with the egg mixture. Grate a little Parmesan on top of each pie and cook for 20 mins until golden and slightly puffy.

Recipe, styling and photography by Souvlaki for the Soul

Roast Vegetable and Feta Wraps

Ingredients

serves 4

350g peeled and seeded butternut pumpkin, cut into 2cm pieces
1 red capsicum, quartered, veins and seeds removed
olive oil spray
2 teaspoons olive oil
1 large onion, chopped
2 cloves garlic
2 teaspoons fresh thyme leaves
1 teaspoon sugar
ground black pepper
8 sheets Antoniou Fillo pastry
120g goats’ feta cheese, crumbled
1/3 cup coarsely chopped walnuts
1 teaspoon poppy seeds
salad leaves, to serve

Method

Preheat oven to 220° C. Line a roasting pan with baking paper.

Place pumpkin and capsicum in prepared pan and spray with olive oil spray. Roast 25 minutes or until soft.

Meanwhile, heat oil in a frypan over a medium heat. Add onion and cook for 8 minutes or until softened, stirring occasionally. Add garlic, thyme and sugar; stir for 1 minute longer. Place into a medium sized bowl. Season with pepper.

Cut capsicum into 2 cm pieces. Lightly crush pumpkin with a fork. Add capsicum and pumpkin to onion; mix lightly to combine. Set aside for 15 minutes to cool. Reduce oven temperature to 190°C.

Place fillo flat on a work surface. Keep covered with a lightly dampened tea towel to prevent fillo from drying out. Spray 1 sheet of pastry with oil. Top with another sheet of pastry; spray with oil, then fold in half, short edge to short edge. Spray with oil, then spoon 1⁄4 vegetable mixture along one long side of the pastry about 3cm from the edge and leaving a 3cm border on either side. Top vegetable mixture with 1⁄4 of the crumbled feta and 1⁄4 of the walnuts. Fold long edge over filling, then fold in side edges. Roll pastry to enclose filling. Place, seam side down, on a large oven tray lined with baking paper. Repeat with remaining fillo, vegetable mixture, feta and walnuts. Spray wraps with olive oil spray and sprinkle with poppy seeds. Bake 25 minutes or until pastry is golden and crisp.

Serve with salad leaves.

Smoked Trout Tartlets

Ingredients

makes 12

olive oil spray
3 sheets Antoniou Fillo pastry
125g thinly sliced smoked trout
1/4 cup sour cream
3 teaspoons bottled horseradish
1 teaspoon lemon juice
1 tablespoon chopped fresh dill

To garnish
thinly sliced Lebanese cucumber
dill sprigs

Method

Preheat oven to 180 degC. Use olive oil spray to lightly grease a 12 – hole mini muffin pan.

Layer fillo sheets, spraying each with olive oil spray. Cut into 24 squares (each approx. 7cm square). Place one square on top of another, at an angle, to create a star. Repeat with remaining squares. Line a 12-hole mini muffin pan with the squares. Bake 8 minutes or until lightly golden. Cool.

Finely chop 50g of the trout and combine with sour cream, horseradish, lemon juice and dill.

Divide mixture between cups. Cut remaining trout into 12 pieces and place onto cups. Garnish with cucumber slices and dill sprigs.

Salmon Baked in Fillo Pastry

Ingredients

serves 2

8 sheets Antoniou Fillo pastry
2 Atlantic salmon fillets, skin and bones removed (about 750g)
2 tablespoons sun dried tomato pesto
75g butter
100g baby spinach leaves
1/2 teaspoon poppy seeds

Method

Preheat oven to 190°C. Line an oven tray with non-stick baking paper.

Halve the salmon fillets lengthwise to make 4 narrow fillets. Spread 2 teaspoons pesto over the top of each fillet. Set aside.

Place fillo sheets on a flat clean surface and cover with a lightly dampened tea towel. Lay one fillo sheet on a bench; brush with butter then top with another fillo sheet and brush with more butter.

Lay 1/4 of the spinach along one narrow end of the stack, leaving a 4cm border each side. Place a salmon fillet on top of the spinach. Fold sides of pastry over the salmon and brush edges with butter. Roll salmon and fillo up to form a parcel. Brush with butter. Place on prepared tray.

Repeat with remaining ingredients. Sprinkle fillo parcels with poppy seeds. Bake 25 minutes or until pastry is golden brown. Serve with vegetables or salad.

Salmon and Asparagus Quiche

Ingredients

serves 6

6 sheets Antoniou Fillo pastry
100g butter, melted
415g can red salmon, drained and flaked
1/2 cup thinly sliced shallots
1 cup grated cheddar cheese
3 eggs
1/2 cup cream
3/4 cup milk
1/4 teaspoon salt
1/2 teaspoon Tabasco Sauce
410g can asparagus spears, drained
rocket leaves, to serve

Method

Preheat oven to 190°C.

Grease a 25cm loose base quiche tin. Cut pastry pile in half to form two rectangular stacks 22cm x 28cm; cut each rectangle into 2 triangular stacks. Line quiche tin with pastry triangles, brushing butter between each sheet. Place pastry lined tin on an oven tray (to guard against leakage). Fit a piece of foil, shiny side down, into the tin, on top of the pastry. Add pastry weights or dried beans and bake 15 minutes. Remove foil and weights. Reduce oven temperature to 180°C.

Spread salmon, shallots and cheese over pastry base. Place eggs, cream, milk, salt and Tobasco Sauce in a bowl and whisk to combine. Pour into prepared tin. Top with asparagus. Bake for 40 minutes or until filling is firm and pastry is golden brown. Let stand 5 minutes before removing from tin. Serve garnished with rocket leaves.

Roast Tomato and Onion Tart

Ingredients

serves 4-6

3 tablespoons finely grated Parmesan cheese
2 tablespoons dried breadcrumbs
4 sheets Antoniou Fillo pastry
olive oil spray
2 teaspoons olive oil
2 onions, finely sliced
3 teaspoons crushed garlic
salt and black pepper, to taste
2 tablespoons sugar
350g ripe tomatoes, sliced
12 black olives
fresh basil leaves, to serve

Method

Preheat oven to 180°C.

Combine cheese and breadcrumbs. Cut pastry stack into two 22cm x 28cm rectangles. Layer pastry sheets on an oiled oven tray, spraying oil between each sheet and sprinkling 1 heaped tablespoon of cheese mixture between every second sheet. Spray top of tart with oil and fold edges over to form a1cm border. Spray border with oil.

Heat 2 teaspoons olive oil and fry onions over a moderate heat, stirring occasionally, until softened and lightly golden. Add garlic, salt, pepper and sugar. Cook, stirring for 2 minutes. Spread over pastry base. Top with sliced tomatoes and olives. Spray tart with oil.

Bake for 30 minutes or until pastry is golden brown. Serve hot or cold, scattered with basil leaves.

Roast Vegetable and Pesto Quiche

Ingredients

300g peeled sweet potato, cut into 2.5 cm pieces
1 red capsicum, seeded and cut into 2.5cm pieces
2 medium red onions, peeled, each cut into 8 wedges and separated
3 large unpeeled garlic cloves
2 tablespoons olive oil
1 tablespoon fresh rosemary leaves, finely chopped
salt and ground black pepper
6 sheets Antoniou Fillo Pastry
olive oil spray
2 tablespoon basil pesto
1/4 cup chopped parsley leaves
4 eggs
1/2 cup milk
1/2 cup light thickened cream
3/4 cup finely grated parmesan

Method

Preheat oven to 200 deg C. Grease a 22.5cm (base measurement) x 3.5cm deep loose bottom fluted flan tin.

Place sweet potato, capsicum, red onions, garlic and olive oil in a large baking dish. Toss to combine and roast 35 minutes or until tender, stirring occasionally. Squeeze garlic from their skins and mash with the back of a fork. Add garlic back to vegetables, along with rosemary, salt and pepper. Stir to combine and set aside to cool.

Meanwhile, cut pastry stack in half crosswise to form 2 rectangular stacks (21cm x 28cm). Lay one sheet on a bench top (keep the remaining pastry covered with a tea towel to prevent drying out). Spray the sheet with olive oil spray. Place another sheet of pastry on top, at a slight angle and spray with olive oil spray. Continue layering pastry sheets in this manner, to form a star shape.

Carefully place stacked pastry shape into prepared tin, pressing down gently to line base and sides. Scrunch overhanging pastry so it fits in tin. Line with non-stick baking paper and fill with pastry weights or dried beans. Bake 15 minutes, and then remove pastry weights and paper. Place flan on an oven tray. Reduce oven temperature to 180ºC.

Gently spread pesto over pastry base. Top with roasted vegetable mixture and parsley. Place eggs, milk, cream and ½ cup of the parmesan in a medium bowl and whisk until combined. Pour over vegetables. Sprinkle with remaining cheese. Bake 40 minutes or until set. Stand for 10 minutes before removing from tin

Mushroom Strudel

Ingredients

serves 4

1 tablespoon olive oil, plus extra for brushing
1 leek, pale part only, split lengthwise and sliced
200g Swiss brown mushrooms, sliced
200g button mushrooms, sliced
3 cloves garlic, crushed
1 tablespoon fresh thyme leaves
1/2 cup light thickened cream
1 and 1/2 teaspoons cornflour
1/2 cup fresh white breadcrumbs
salt & ground black pepper
8 sheets Antoniou Fillo pastry
1/4 cup dried breadcrumbs
1/4 cup finely grated parmesan
120g soft goats’ feta, crumbled
1 teaspoon sesame seeds
salad to serve

Method

Preheat oven to 190ºC. Line an oven tray with non-stick baking paper.

Heat oil in a large frying pan over a medium heat and cook leeks for 5 minutes or until softened, stirring occasionally. Add mushrooms, garlic and thyme and continue cooking for 10 minutes, stirring occasionally.

Blend cream and cornflour together and add to mushroom mixture. Stir until heated through. Remove from heat and stir in fresh breadcrumbs, salt and pepper. Cool.

Combine dried breadcrumbs and parmesan in a bowl and set aside. Place a sheet of pastry on a bench top (cover remaining sheets with a tea towel to prevent from drying out). Liberally brush pastry sheet with oil, then sprinkle with about 3 teaspoons of breadcrumb / parmesan mixture. Continue layering pastry sheets brushing with oil and sprinkling breadcrumb / parmesan mixture between the layers.

Pile mushroom mixture in a sausage shape along the long side of the pastry stack, leaving a 6cm border, along front and side edges. Sprinkle mixture with feta. Fold sides over filling, then roll up to enclose mixture.

Place on prepared tray, seam side down. Brush with oil and sprinkle with sesame seeds. Bake 20 minutes or until golden.