Baklava Apple Pies

Ingredients

makes 24

• 100 grams walnuts
• 50 grams pecans
• 50 grams pistachios
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• pinch salt
• 1 Granny Smith apple, peeled, cored and chopped into a fine dice
• 100 grams butter
• 1 tbs vanilla extract
• ¾ cup honey
• 6 sheets Antoniou Fillo thick pastry

Method

Preheat your oven to 180 deg C and line two oven trays with baking paper.

Place the walnuts, pecans, pistachios, cinnamon, cloves and salt in a food processor and pulse about 5-6 times (be careful to not over process this mixture. We still want a little texture).

Melt 50 grams of the butter in a heavy based pan. Once it melts add the chopped apples and cook them until they soften for approximately 2-3 minutes.

Add the nut mixture and vanilla to the apples and stir well. Add the honey and stir frequently. Once the honey begins to bubble remove from the heat and set aside.

Melt the remaining 50 grams of butter in a sauce pan and set aside.

Take one sheet of thick fillo, lay it out width wise on a clean bench and proceed to cut 4 strips form the pastry (each should measure approximately 11cms).

To assemble the pies, brush each cut sheet of fillo with melted butter. Place one tbsp. of the apple and nut 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 pastry and filling. Brush each pie with melted butter and bake on the top shelf of your oven for 15 mins or until golden.

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

Rosewater Cheesecake with Pistachio Praline

Ingredients

serves 8

60 grams butter
150 grams Antoniou kataifi pastry
3 eggs
½ cup caster sugar
500 grams cream cheese, softened
3 tbsp rose water
1 tbsp pomegranate molasses
50 grams whole pistachios, shelled
1 cup caster sugar
¼ cup water
15 grams crushed pistachios

Method

Preheat your oven to 180 deg C and brush a 20cm spring form baking tin with a little butter.

Place the butter in a large pan over a medium heat and whilst that is melting, place the kataifi pastry in a food processor and process until the kataifi is broken into smaller pieces and the mixture resembles breadcrumbs.

Add the kataifi shreds to the melted butter and toss to combine for one minute. Press this mixture over the base of the tin. Place it in the refrigerator whilst you make the filling.

Beat the eggs and sugar in an electric mixer until the mixture becomes pale and creamy (this should take ten minutes).

Add the cheese, rose water and pomegranate molasses and continue to beat until the mixture is smooth and creamy (about 2 minutes).

Pour the mixture into the tin and bake in the oven for 45-50 minutes. (check the mixture at 40 minutes and go from there-feel the top to see if it’s cooked through).

Once cooked, turn off the oven and allow the cheesecake to cool in the oven with door ajar for one hour.

Refrigerate cheesecake for few hours before serving with the pistachio praline.

To make the praline take 50 grams of the pistachios and lay on a baking sheet. Combine the sugar and water in a small saucepan. Stir over low heat until the sugar completely dissolves. Bring to the boil. Once the mixture has boiled and becomes golden, remove and set aside until the bubbles have subsided.

Pour the toffee over the pistachios and set aside for ten minutes to set. Break into pieces.

Decorate cheesecake with pistachio praline, cut figs and crushed pistachios.

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

Kataifi Nests with a Saffron Syrup & Whipped Ricotta

Ingredients

makes 6

For the syrup

• 1 cup of sugar
• 1 cup water
• 2-3 small saffron threads
• 1 stick of cinnamon
• 2-3 cloves
• 1 tsp vanilla extract

For the ricotta

• 2 cups fresh ricotta, drained
• 1/3 cup pure icing sugar
• zest of 1 orange

For the kataifi “nests”

• 300g Antoniou Fillo Pastry Kataifi
• 125g melted butter
• ¼ cup pistachio kernels, roughly chopped
• glace cherries to decorate

Method

Begin by placing all the syrup ingredients in a saucepan over a medium heat. Once the sugar has melted and the syrup has slightly thickened remove from the heat and allow to cool completely. Once cooled, strain the ingredients and pour the syrup into a clean jar or glass and set aside.

Place the ricotta, icing sugar and orange zest in the bowl of a stand mixer and beat until light and fluffy (approx.. 2-3 mins.). Cover and refrigerate until ready to use.

Preheat your oven to 180 deg C. Using a 12.5cm non stick pie tin as our base, measure out 6 bunches of kataifi each one weighing approximately 50g. Twirl the kataifi into the shape of a nest and place inside each pie tin. Brush each nest generously with the melted butter and cook in the oven for 18-20 mins or until golden.

Once the nests are out of the oven ladle about 5-6 tbsp of saffron syrup over each nest. Once cooled, top each nest with 2-3 dollops of the whipped ricotta and decorate with chopped pistachios and a glace cherry.

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

Nutella Ice Cream Fillo Sandwiches

Ingredients

Makes 8

• 1 x 395ml can condensed milk
• 125ml Nutella
• 450ml pure cream, whipped
• 8 sheets Antoniou Fillo Pastry
• 50g melted butter
• ¼ cup roasted hazelnuts, roughly chopped

Method

Combine the condensed milk and Nutella in a large bowl. Whisk to combine. Add the whipped cream and fold through slowly until the mixture is thick and fluffy. Pour into a pan measuring 30cm x 20cm and flatten the top using a palette knife or spatula. Place in the freezer for a minimum of 6 hours or over night

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 on top and brush with melted butter again. Repeat the process until all sheets are piled on top of each other.

Using a 7.5cm cookie cutter, cut out round discs from the stacked fillo and place on baking tray with baking paper. Repeat until you have 16 discs.. Pierce each disc a few times with a fork and cook in the oven for 10 mins. or until golden. Remove and set aside to cool.

Remove the Nutella ice cream from the freezer and using a 7cm cookie cutter, cut out round circles of ice cream. Sandwich each ice cream round between two fillo discs and sprinkle the outside of the ice cream with the chopped hazelnuts.

Repeat for the remaining ice cream and fillo and serve immediately.

Any flavour or even ready made ice cream can be used for this recipe.

Recipe, styling and photography by Souvlaki for the Soul

Coconut & Mango Mille Feuille

Ingredients

serves 4

• 1 400ml can of coconut milk
• 3 egg yolks
• 50 grams caster sugar
• 15 grams corn flour
• 85 grams shredded coconut
• 50 grams melted butter
• 1/3 cup icing sugar
• 4 sheets Antoniou Thick fillo pastry
• 12 mango slices

Method

To make the custard

Add the coconut milk to a heavy bottomed sauce and heat on a medium heat until it comes to a simmer.

Meanwhile, whisk the yolks, corn flour and sugar (using a hand whisk) until well combined.

We need to temper the eggs, so take one ladleful of the warm coconut milk and add it to the egg mixture and continue to whisk ensuring everything is mixed well. Repeat with two more ladlefuls of coconut milk. Add this back to the pot with the coconut milk and continue to whisk on a medium heat for approx. 2-3 mins until the mixture becomes thick.

Once the custard has thickened, take it off the heat, pour it into a clean bowl, add 60 grams of the shredded coconut and mix well and let it cool down. Once cooled, cover it with a plastic wrap and refrigerate it until needed.

Preparing the pastry

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

Take one sheet of pastry, brush liberally with butter, sprinkle with icing sugar and a little shredded coconut. Top with another sheet of pastry. Continue layering with remaining pastry, butter, sugar and coconut (do not sprinkle sugar or coconut on the very top layer).

Cut pastry into 3 strips lenthways and then crossways to form a total of 12 rectangles. Place on oven tray and cook in the oven for 8-10 minutes or until golden brown. Set aside to cool.

Assembling the mille feuille

To assemble, place 1 pastry rectangle on a plate. Spread with ¼ cup of coconut custard and lay two mango slices on top of the custard. Layer another pastry rectangle on top, repeat with the coconut custard and mango and finish off with another pastry rectangle.

Dust liberally with icing sugar and repeat with the remaining ingredients to make a total of 4 mille feuille.

Serve immediately

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.

Banana Tarte Tatin

Ingredients

serves 2

• 100 grams of Antoniou Kataifi pastry
• 70 grams butter, melted
• 50 grams caster sugar
• 1 tbsp water
• 10 grams butter
• 2 medium sized bananas cut into 5 cm slices

Method

Preheat your oven to 180ºC

Prepare the base of the tart by stirring the butter through the kataifi pastry. Do this with your fingers to ensure it is thoroughly coated. Set aside.

Make the caramel base for the tarts by combining the sugar and water in a heavy, non stick saucepan over a medium-high heat. Cook the syrup till it browns, remove the pan from the heat and whisk in the butter.

Pour the caramel into a ceramic ramekin dish measuring approx. 14cm in diameter and place the sliced bananas on top of the caramel. Arrange them in a circular motion, slightly overlapping.

Top the bananas and caramel with the kataifi pastry, ensuring it fits neatly in the ramekin.

Bake in the oven for 20 mins, then carefully invert the tarts onto a plate and serve with vanilla ice cream

Recipe, styling and photography by Souvlaki for the Soul

Chicken Pot Pie

Ingredients

2 tbsp olive oil

2 leeks, finely sliced

1 large carrot, cut into an even dice

1 stalk of celery, finely chopped

2 cloves garlic, minced

4 tbsp plain flour

2 cups chicken stock

1 cup pouring cream

400 g shredded cooked chicken

ground pepper

3 tbsp finely chopped parsley

1 cup frozen peas

250 g Antoniou Kataifi Pastry

150 g butter, melted

1/4 cup grated Parmesan cheese

Recipe Tips

Leftover Kataifi Pastry
Remaining Kataifi Pastry should be placed back in its bag, wrapped up tightly and stored in the fridge for later use.

Method

Before you begin this Kataifi Pastry recipe, take your fresh Kataifi Pastry out of the fridge and allow it to come up to room temperature in its packaging. This will ensure the Kataifi is pliable and easier to use.

Preheat your oven to 180 deg C.

Heat the olive oil on a medium heat in a large pot and add the leeks, carrot, celery and garlic. Cook until softened (approx. 5-6 mins).

Add the flour and stir through the softened veggies. Add the chicken stock and cream and allow the mixture to come to a boil.

Then add the chicken, pepper, parsley and peas and cook for a further 5 mins. Remove from the heat and allow the mixture to cool completely. Add the chicken pie mixture to a 2 Litre casserole ovenproof dish.

Take the bundle of Kataifi Pastry out of its bag, unravel and tear away the required amount. Using your fingers, separate and fluff up the strands of Kataifi.

Combine the butter and parmesan cheese in a bowl, pour over the Kataifi and mix through with your hands ensuring all strands are evenly coated. Place the Kataifi Pastry on top of your chicken mixture ensuring it covers the pot completely.

Bake in the oven for 30 mins until the Kataifi is golden and pie is bubbling. Allow to rest for 10 mins before serving.

Recipe, styling and photography by Souvlaki for the Soul.

Dark Chocolate & Salted Caramel Tarts

Ingredients

makes 4

• 8 whole sheets of Antoniou Fillo pastry
• 50 grams melted butter

Caramel

• 1 cup sugar
• ¼ cup water
• ½ cup pouring cream (not “thickened” cream)
• ½ tsp sea salt

Chocolate ganache

• 1 cup pouring cream
• 225 grams good quality couverture dark chocolate, roughly chopped

Method

Preheat your oven to 180 deg C

Grease each tart 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 16 squares (each individual tart will require 4 sheets). Cover with a dampened tea towel.

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

Press into a tart tin and then using a knife cut a 3cm border around the overhanging pastry. Scrunch the pastry so it fits neatly into the tin. Repeat for each tart tin. Once all tarts 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 15 mins. Remove pastry weights and then cook for a further 3 mins uncovered.

Allow to cool completely before filling with caramel and chocolate.

For the caramel, mix the sugar and water in a saucepan over a medium high heat. Allow the mixture to come to a boil and continue cook the caramel until it becomes golden brown (about 5-6 mins). Remove from the heat and very gently add the cream and salt. Whisk thoroughly ensuring it is mixed well. Divide the caramel between each tart shell and set aside for 20 mins or until caramel is firm.

For the chocolate ganache, heat the cream over a medium high heat just until it begins to boil. Remove from the heat, add the chocolate and whisk the mixture till it becomes smooth. Pour ganache into each tart, flatten the top with a spatula and refrigerate for a minimum of one hour or until ganache becomes firm.

Sprinkle each tart with a few sea salt flakes before serving.

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

Cherry & Coconut Scroll

Ingredients

• 700g pitted fresh cherries
• 4 tbsp caster sugar
• 50g butter
• 60g desiccated coconut
• 20g breadcrumbs
• 1 tbsp tapioca flour
• 12 sheets Antoniou Fillo Pastry
• extra melted butter for brushing
• 50g good quality dark cooking chocolate

Method

Combine the cherries and sugar in a large bowl and set aside.

Melt the butter in a saucepan over a medium heat. Add the coconut and breadcrumbs and allow the mixture to cook for 5 mins and become golden. Add the coconut mixture and tapioca flour to the cherries, stir well and set aside.

Preheat your oven to 180 deg C and grease and line a 32cm round baking dish.

On a clean bench, take 1 sheet of fillo (the long end facing you) and brush with butter. Repeat with 2 more sheets and place them on top of each other to form a stack. Repeat with another 3 sheets of fillo.

Take one stack of fillo sheets and overlap it approx. 10cm over the other stack to form one long “sheet” measuring approx. 80cm. Place half the cherry filling in a 3cm-wide strip along one long side of the pastry about 3cm from the edge. Roll pastry to enclose filling, then, gently lay the roll on the outer edge of the baking dish. Repeat with remaining fillo and filling, to form a coil placing it in the centre of the baking dish. Brush liberally with butter and bake for 20 mins until golden.

Allow to cool for10 minutes before melting the chocolate and drizzling it over the cherry scroll. Serve immediately.

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.