Italian Filled Filo Pastries
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 4 cups pork fillets (ready-to-cook; trimmed and finely diced)
- 1 shallot (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 Tbsp Dried Tomatoes (in oil, drained and chopped)
- 1 Tbsp black Olives (pitted and chopped)
- ½ cup dry white wine
- 2 sprigs Basil (leaves chopped)
- 12 ozs frozen Puff pastry (defrosted)
- flour (for the work surface)
- 2 ½ Tbsps melted butter
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper.
2.
Heat some oil in a pan and fry the meat. Add the shallot, garlic, tomatoes and olives. Fry for a few minutes then deglaze with the wine. Simmer on a medium heat for 5 min, season with salt and ground black pepper and stir in the basil.
3.
Roll the pastry out thinly on a floured work surface and cut out 10 x 10 cm squares. Place some of the filling onto half of each square, brush the edges with water and fold in half, pressing the edges firmly closed.
4.
Place the pastry pockets on the prepared baking tray, brush with the melted butter and bake for 20-25 min until golden brown. Serve immediately.
