FRESH FILO PASTRY WITH KANAKI

Kanaki’s fresh Filo pastry is perfect for making crispy, light and flavourful dishes, whether sweet or savoury. Thanks to its delicate and versatile texture, you can use it to create everything from pasties and rolls to traditional Mediterranean desserts with a professional finish. In this article, you’ll discover different ideas and tips for getting the most out of this gourmet kitchen essential.

Ingredients (makes 12 pasties)

1 pack of KANAKI Fresh Filo Pastry (250g)

4 cups of boneless, skinless, cooked chicken, or finely chopped and boiled chicken (480g)

2 leeks

1 onion

1 clove of garlic

4 tablespoons of butter (60g)

4 tablespoons of flour (40g)

1 cup of milk (240ml)

1 cup of grated Parmesan (140g)

2 eggs

2 tablespoons of oregano or thyme, or 1 tablespoon if using dried

3 tablespoons of croutons (45g)

Olive oil or melted butter for the slices

160g cucumber

How to make fresh filo pastry parcels with Kanaki

Peel and chop the onion and leeks, and crush the garlic clove.

Sauté everything in butter over a medium heat, and as soon as the vegetables have softened, add the flour, stir, and gradually add the milk.

Leave it to simmer for a few minutes until the sauce thickens, stirring constantly to prevent lumps from forming.

Pour the béchamel sauce into a bowl and add the boneless chicken, Parmesan, croutons, lightly beaten eggs and spices, then stir. Follow the instructions to make the pasties, place them on a baking tray and bake in an oven preheated to 200°C for 30 minutes.

For the pasties...

Cut the sheets of filo pastry into 3 strips. Brush the 3 strips with olive oil or melted butter and stack them on top of one another.

Place 2 tablespoons of the chicken mixture in the bottom corner. Fold the bottom right-hand corner diagonally across to the left to form a triangle.

Continue folding the strips into triangles. Repeat the process with the remaining ingredients.

Ingredients