Gordon Ramsay's Filo Pastry Treats
Gordon Ramsay shows us how to make crispy filo cakes the easy way! Coated in herbs, butter and filled with cheese, these are sure to be a family favorite treat! Get more dinner inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #GordonRamsay
It saves my time! An appetizer made of pastry dough and minced meat
It saves my time! An appetizer made of pastry dough and minced meat
Ingredients:
pastry dough - 800 g (28.2 oz)
minced meat - 450 g (15.9 oz)
eggs - 2 pieces
onion - 1 piece
salt - ½ teaspoon
black pepper - ½ teaspoon
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 35x40 cm (14x16 in)
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Lamb & Tomato Phyllo Bites Recipe (North African Feast Menu Part 1) || KIN EATS
Join Beth for more fun menus! Find all the ingredients you need here: Get more at
Foodie paradise! See more KIN EATS: See the full recipe by clicking on Show more below!
This week we're heading to North Africa for the flavors inspired by Morocco, Tunisia and Algeria.
We've planned a menu just for you from the appetizer all the way down to the dessert! This week we're throwing a progressive meal. So check back each day this week to get the next course of the menu.
See the full Menu Here!
LAMB TOMATO PHYLLO BITES
Makes 24 cups
Ingredients:
½ red onion, diced
¼ pound ground lamb
2 tsp ground cumin
1 tsp salt
½ tsp cracked pepper
15 cherry tomatoes, quartered
1 tsp dried oregano
24 phyllo dough cups (appetizer size)
4 tbsp crumbled feta cheese
4 tbsp fresh parsley, chopped
Method:
Preheat oven to 350 degrees.
Sauté red onions in olive oil until soft and caramelized. Add ground lamb, cumin, salt and pepper and brown until cooked through, breaking apart with a wooden spoon. Remove the lamb mixture with a slotted spoon and transfer to paper towels to drain fat.
In the remaining fat that's left in the pan, sauté cherry tomatoes until soft and broken down. Season with salt and pepper to taste and add dried oregano.
Spoon tomato mixture (about ½ tsp) into the phyllo cups, top with cooked lamb (1/2 tsp) mixture and a sprinkling of feta cheese.
Bake for 15-20 mins until phyllo cups are golden brown and feta is soft. Garnish with freshly chopped parsley.
Serve with your favorite sparkling wine (Cava or Prosecco are two good choices)
Borek with meat - Easy borek - Filo(phylo pastry) stuffed with meat - Turkish meat pie - بورك باللحم
Börek is a family of baked filled pastries made of a thin flaky dough such as phyllo or yufka, typically filled with meat. It is found in the cuisines of Western Asia, the Balkans, the South Caucasus, the Levant, Central Asia, and other parts of Eastern Europe.
Borek has many shapes and stuffed with different filling like chicken, meat, cheese and herbs. can be baked or fried also.
Today I am sharing with you a recipe for borek (burek) filled with meat.
Ingredients:
500 g - filo (phylo) pastry pack
ground lamb ( or beef) - 500 g
onion - 2 pieces ( 1 cup)
salt & black pepper - to taste
cinnamon - 1/2 teaspoon
1/3 teaspoon - cumin
1/2 teaspoon - paprika
1/2 teaspoon - coriander
1-2 tbsp. - vegetable oil
Brushing filo (phylo) pastry
50 g butter (melted)
1 egg
180 ml milk
1. Heat the oil in a pan over medium heat, add the onion and after 1-2 minute the lamb meat( or beef) cook for few minutes until the meat just cooked through. Add the green onion and remove from heat. leave to cool down.
2. Prepair the brushing mixture for phylo dough. Add to a bowl egg, melted butter and milk, salt and black pepper. combine well all together and set aside.
3. Phylo pastry usually sold frozen, take it out from the freezer before 30 minutes. Let it defrost before work with it.
4. take 2 leaves of phylo dough, on a flat surface place first leaf and brush it with butter mixture, place on top the second leaf of dough and again brush it with butter mixture. place the filling for Borek and roll it like a saggars. Just same like shown on the video.
5. preheat the oven to 180 C (360C) place the rolled borek in a baking tray. Brush with left over butter mixture. Bake on a medium rank for 35-40 mins till done and having golden color.
Enjoy!
Borek is great for parties, sharing tables and friendly for school lunch boxes!
#borek #burek #turkishborek #turkishpie #phyllopie #borekwithmeat #turkishborekdough
Audio credit
Music composed and recorded by Oak Studios.
Link: | Creative Commons - Attribution ND 4.0
Puff Pastry Pinwheels (4 ways!)
Puff Pastry Pinwheels couldn't be easier to make! Here I'll show you 4 delicious flavours: Pesto, Pizza, Marmite and Prosciutto. Makes 24 pinwheels (6 of each flavour). Serving size is based on having 4 each (1 of each flavour). Chris x
FULL RECIPE POST:
Puff Pastry Pinwheels (4 ways!) | Makes 24
????INGREDIENTS????
2 sheets of Pre-Rolled Puff Pastry (see notes)
1 Egg, beaten for egg wash
Oil Spray
pinch of Flour (if not pre-rolled in parchment paper)
Pesto:
2 heaped tbsp Basil Pesto, or as needed
3/4 cup / 75g Mozzarella, shredded
1/4 cup / 20g Parmesan, finely grated
Pizza:
2 heaped tbsp Pizza Sauce, or as needed
1 cup / 100g Strong Cheddar, grated
12 thin slices of Pepperoni
2 tbsp Peppers, finely diced
few pinches of Parmesan
few pinches of Oregano
Prosciutto:
4 slices of Prosciutto (parma ham)
1 cup / 100g Mild Cheddar, grated
few pinches of Oregano
Marmite:
2 tsp Marmite, or as needed (careful a little goes a long way!)
1 cup / 100g Mild Cheddar, grated
????METHOD????
Roll out your pastry. If it's got parchment paper pre-rolled, leave it on that. If it's doesn't or you're rolling out your own, add a pinch of flour to a surface. Slice each rectangle in half.
Add your toppings in this order, making sure you leave 1 gap at one of the ends to seal shut:
Pesto: 2 heaped tbsp pesto, 3/4 cup/75g mozzarella, 1/4 cup/20g parmesan.
Pizza: 2 heaped tbsp pizza sauce, 1cup/100g strong cheddar, 12 pepperoni slices, 2 tbsp peppers, few pinches of parmesan, few pinches of oregano.
Prosciutto: 1 cup/100g mild cheddar, 4 slices prosciutto, few pinches of oregano.
Marmite: 2 tsp marmite, 1 cup/100g mild cheddar.
Carefully and quite tightly roll each rectangle up until the 1 gap. Brush with egg wash, then finish the roll. Pop in the freezer for 15mins to firm up. Take out and slice each log into 6 (approx 3/4 slices).
Space out on an oiled sprayed tray or greased parchment paper (they will expand when they cook, you might need two trays) and brush with egg wash. Pop in the oven at 390f/200c for 15mins or until golden and crispy. Keep an eye on them, they go from perfect to burnt unfortunately quickly.
Leave to cool for a few mins, then remove with a spatula and place on a wire rack until ready to serve.
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Borek recipe |Turkish borek with meat filling | The Cookbook
Borek recipe |Turkish borek with meat filling | The Cookbook
Filling:
Ground beef- 500 g
Paprika-1&1/2 - 2 teaspoon
Salt-3/4- 1 teaspoon
Pepper powder-1/2 teaspoon
Oil- 1 tablespoon
Olive oil-1 tablespoon
Egg-1
Milk-3/4 cup
salt-1/4 teaspoon
Pepper powder-1/4 teaspoon
Melted butter ( unsalted)-1/2 cup ( 115 g)
Filo pastry sheets
#borek, #turkishborek, #meatborek
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Cup to Gram Conversion
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