Brie Baked in Fillo Pastry

Ingredients

serves 4

6 sheets Antoniou Fillo pastry

50g melted butter

1 x 200g wheel of Brie cheese

3 heaped tbsp fig jam

Method

Preheat your oven to 180 degrees celsius and line a small baking dish with baking paper.

Take a sheet of fillo and lay it on a clean bench with the longer edge facing you and brush liberally with butter. Repeat with 5 more sheets and stack neatly on top of one another (you will need 4 sheets total).

Place the Brie cheese in the centre of the fillo sheets and top with the fig jam.

Bring each corner of the fillo stack to the centre and fold over to make a neat parcel for the cheese.

Bake in the oven for 25 mins until golden brown. Allow to cool for 5 mins before serving with toasted baguette slices and fruit.

Recipe, styling and photography by Souvlaki for the Soul

Middle Eastern Lamb Parcels

Ingredients

makes 6

2 tbsp olive oil
1 onion finely diced
2 cloves garlic
500g lamb mince
Salt and pepper
2 tbsp pomegranate molasses
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp sumac
100g (approx. 4 cups) shredded kale or spinach
100g feta crumbled
6 sheets Antoniou Fillo pastry
olive oil spray

Recipe Tips

Pie tins
We used 6 pie tins measure 12.5cm in diameter for this recipe.

Olive oil spray or Olive oil
Both olive oil spray and brushed on olive work well for this recipe, the choice is yours.

Method

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

Preheat your oven to 220 deg C and line a baking tray with baking paper.

In a large pot or pan heat the olive oil on a medium heat and sauté the onion and garlic until softened.

Add the lamb mince and break up the mixture with a wooden spoon. Allow it to brown and then add your salt, pepper, molasses, cumin, cinnamon and sumac. Cook for 10-15 mins on a simmer and then add the shredded kale. Stir the kale until wilted and remove from the heat. Allow the mixture to cool completely before mixing through the crumbled feta cheese.

To make the parcels, spray pie tins with olive oil spray (or brush with olive oil) and set aside. Take one sheet of Fillo Pastry, spray with olive oil and lay another Fillo sheet on top. Cut into four even squares and then stack two squares on top of one another in the pie tin to form a star shape. Repeat with remaining two squares.

In the centre of the stacked fillo squares add 2-3 tablespoons of the cooked lamb mixture and wrap up into a neat parcel (resembling a small “money bag” or purse).

Spray each parcel with olive oil and repeat to make 4 more parcels. Place the pie tins on a baking tray and cook for 15-20 mins or until golden.

Allow to cool for 10 mins before serving with baba ganoush or hummus.

Recipe, styling and photography by Souvlaki for the Soul

Spinach & Herb Pan Pittes

Ingredients

makes 5

• 3 tbsp olive oil
• 1 leek, thinly sliced
• 250g washed spinach leaves, stems removed and roughly chopped
• 150g baby endive, roughly chopped
• 3 tbsp chopped parsley
• 1 tbsp chopped mint
• 1 tbsp chopped dill
• salt and pepper to season
• 10 sheets Antoniou Fillo pastry
• olive oil spray

Method

Heat the olive oil in a pan and fry the leek on a medium heat until soft and translucent for 5 mins. Add the spinach and baby endive and fold through until just wilted.

Fold through the herbs and seasoning and remove from the heat. Drain any excess liquid from cooking the greens and set aside.

To make each individual pita, take two sheets of fillo and shape into a cross. Spray liberally with olive oil and spread 3 tbsp of the cooked spinach mixture into the centre where the fillo meets.

Fold the fillo over to form a rough circle shape and flatten the pita using a rolling pin. Spray with more olive oil and cook in a fry pan on a medium heat for 1-2 mins each side until golden and puffy.

Repeat with the remaining fillo and spinach until you end up with 5 pittes. Serve immediately.

Recipe, styling and photography by Souvlaki for the Soul

Mini Corn Empanadas

Ingredients

makes 24

• 2 tbsp olive oil
• 1/2 red onion, diced
• 1/2 red capsicum diced
• 2 cloves garlic, minced
• 1 x 420g can of corn kernels, rinsed and drained
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• pinch cayenne pepper
• juice of half a lime
• 75g feta cheese, crumbled
• 1 tbsp freshly chopped coriander
• 12 sheets Antoniou Fillo Pastry
• 75g melted butter
• 1 egg lightly beaten

Method

Heat the olive oil on a medium heat in a medium sized pan. Add the onion, capsicum and garlic and cook until softened (aprrox. 2-3 mins.). Add the corn kernels, spices and lime juice and stir well to combine. Cook for ten minutes until corn is cooked through. Remove and set aside to cool. Once cooled, toss through the feta cheese and coriander and set aside again.

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

Lay one sheet of fillo on a clean bench and brush generously with the melted butter. Lay another sheet and top and brush with melted butter again. Repeat the process until there are four sheets piled on top of each other.

Using a 10cm cookie cutter, cut out round discs from the stacked fillo. (Each four sheets will yield 8 discs). Brush the outside rim of the pastry with a little egg and place one tablespoon of the corn mixture into the centre. Carefully fold over the pastry to form a half moon shape. Seal the edges using your fingers ensuring you press firmly.

Repeat with the remaining fillo sheets and corn mixture and brush the empanadas with the egg wash. Bake for 25 mins. until golden. Serve with guacamole and salsa.

Recipe, styling and photography by Souvlaki for the Soul

Bacon, Egg and Tomato Breakfast Tart

Ingredients

6 sheets Antoniou Fillo pastry
olive oil spray
120ml sour cream
2 tbsp Dijon mustard
6 cherry tomatoes sliced in half
4 rashers streaky bacon
5 eggs
60g grated Parmesan cheese
freshly chopped basil to garnish

Method

Preheat your oven to 200 deg C and spray a 30cm x 20cm shallow, baking tray.

Spray each sheet of fillo with the olive oil spray and lay on top of each other and place into the baking tray. Trim any excess overhanging fillo and bake in the oven for 5 mins.

Whisk the sour cream and mustard and pour in the pre baked fillo tart shell. Add the chopped tomatoes, lay the bacon between the tomatoes and crack the eggs in the empty spaces. Sprinkle with the grated Parmesan cheese and bake in the oven for 15 mins until the eggs have just set.

Allow to cool for 5 mins before garnishing with freshly chopped basil and cutting into individual serves.

Recipe, styling and photography by Souvlaki for the Soul

Pea, Fetta and Mint Triangles with Honey

Ingredients

makes 21

500 grams fresh ricotta cheese
200 grams fetta cheese, crumbled
1 egg
¼ cup freshly chopped mint
¼ cup freshly chopped flat leaf parsley
1 ½ cups fresh or frozen peas, blanched
pinch salt
14 sheets of Antoniou Fillo pastry
olive oil spray
¾ cup honey
fried mint leaves for garnish

Method

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

In a large bowl combine the ricotta, feta, egg, herbs, peas and salt and mix thoroughly. Set aside.

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 3 strips form the pastry (each should measure approximately 15cms).

Place one heaped tablespoon of the cheese mixture on the very top of the sheet allowing a few cms of space and press down lightly. Fold diagonally to form a triangle, then continue folding ensuring you keep a triangular shape. (Any excess fillo that remains can be “tucked in” by brushing it with a little water).

Continue with the remaining fillo and filling until you end up with 21 pies.. Spray each pie with olive oil and bake on the top shelf of your oven for 18-20 mins or until golden.

When the pies come out of the oven allow them to cool for 5 minutes before drizzling them with honey. Garnish with fried mint eaves and serve immediately.

Notes
To fry the mint leaves, heat a little olive oil in a pan and “flash fry” the mint leaves until crispy. Drain on a paper towel before garnishing the pies.

Recipe, styling and photography by Souvlaki for the Soul

Lamb Shank Pies

Ingredients

makes 4

4 small lamb shanks
2 tbsp olive oil
white onions, finely diced
stalks celery, finely diced
carrots, finely diced
parsnips, cleaned, peeled and finely diced
2 tbsp plain flour
400 ml tomato passata
500 ml red wine
salt and pepper to season
12 sheets Antoniou Fillo pastry
olive oil spray
1 beaten egg mixed with 1 tbsp water

Method

In a large pot heat the olive oil and sear the shanks until browned evenly all over. Remove the shanks and set them aside.

In the same pot add a little extra olive oil and add the onion, celery, carrots and parsnips. Stir continuously till the vegetables soften (approx. 10 minutes) and then add one tablespoon of the flour. Stir again.

Whisk the remaining flour with the wine and tomato passata in a large jug and pour into the pot. Add the lamb shanks into the liquid, ensuring the meat is fully submerged.

Cook on high till the mixture begins to bubble and then lower the heat to a simmer. Cook for 2 ½ hours until tender.

Remove the shanks from the pot and set aside. Return the pot to the stove and cook the sauce with the vegetables for a further10-20 mins.

Preheat your oven to 180 deg C.

Place each individual shank in a separate deep oven proof bowl or pie dish and spoon the sauce evenly amongst them.

Take 3 sheets of Antoniou Fillo pastry and with the longer edge facing you, cut in half. You will end up with 6 even squares. Spray each square with olive oil and layer one stacked square on top of another to form a star shape. Cut a small cross in the centre of the star shaped fillo and place evenly over the pie dish making sure the bone is sticking out in the centre. Trim the edges around the pie dish or bowl and brush with egg wash to ensure the pastry sticks. Repeat with the remaining pies.

Bake in the oven for 15-18 mins until golden brown and allow to cool for 5 mins. Serve with minted peas.

Recipe, styling and photography by Souvlaki for the Soul

Pumpkin and Feta Roll

Ingredients

makes 2 rolls

1 kilo of fresh pumpkin, peeled and cut into even chunks
1 tbsp olive oil
6 spring onions, thinly sliced
2 cloves garlic
1 egg
300 grams crumbled feta
150 grams ground walnuts
3 tbsp chopped parsley
salt and pepper to season
12 sheets Antoniou Fillo pastry
75 grams butter melted
1 cup grated Parmesan cheese
1 extra beaten egg for brushing

Method

Preheat your oven to 180 deg C In a large baking tray combine the cut pumpkin and olive oil and cook for 45 mins until tender. Transfer to a large bowl and using a fork or potato masher, mash until smooth. Set aside.

Heat a little olive oil in a pan and fry the spring onions and garlic until softened (approx. 2-3 mins). Once cooked add to the mashed pumpkin.

Add the egg, feta, walnuts, parsley and seasoning to the pumpkin mixture and stir until well combined. Set aside.

Take one sheet of fillo pastry ensuring the long edge is facing you and brush with melted butter. Sprinkle a little of the grated Parmesan on the sheet and repeat until you have six layers. Place half the pumpkin 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, brush with egg and sprinkle a little of the grated Parmesan on top. Bake for 20-25 mins until golden and allow to cool for 10 mins before cutting and serving with basil pesto on the side.

Recipe, styling and photography by Souvlaki for the Soul

Mushroom & Fetta Tart

Ingredients

serves 6

6 whole sheets of Antoniou Fillo pastry
olive oil spray
3 tbsp olive oil
25 grams butter
1 kilo of mixed mushrooms, sliced (button, Swiss brown, shitake and King Brown)
1 tbsp fresh thyme
salt and pepper to taste
one good handful chopped flat leaf parsley
200 grams pre roasted pumpkin, cut into crescent shapes
100 grams crumbled fetta

Method

Preheat your oven to 180 deg C.

Spray a 25x30cm rectangular tart tin with a little olive oil

Lay the sheets of fillo pastry out on a clean work surface and proceed to spray each individual one with olive oil spray.

Stack the fillo sheets on top of each other, to form a star shape. Use the stacked fillo sheets to line the tart tin and scrunch any of the overhanging pastry pressing it in, ensuring it fits neatly.

Line with non stick baking paper, fill with pastry weights and bake in the oven for 15 mins. Remove baking paper and weights and continue to cook for a further 3 mins uncovered. Once cooked set aside and allow it to cool completely.

Heat olive oil and butter in a large saucepan over a medium high heat. Add the sliced mushrooms, fresh thyme and season with salt and pepper. Allow the mushroom mixture to cook for 10 mins, until mushrooms have reduced in size and are soft. Remove from the heat, drain any excess liquid and fold through half the chopped parsley.

Spoon the mushroom mixture onto the base of the tart shell, add the roasted pumpkin and top with the crumbled fetta.

Place the tart back in the oven, turn the temperature up to 200 deg C and allow it to heat through for 5-7 mins or until fetta becomes soft. Serve immediately with scattered parsley on top.

Recipe, styling and photography by Souvlaki for the Soul

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