A collaboration between Lyn and me, these turned out really well. Delicious!
This recipe made six small pie-sized and six large muffin-sized filos.
- 300 g (approx) left-over roast turkey, chopped or shredded
- 1 onion finely chopped
- 200g mushrooms sliced
- a rasher of bacon, chopped
- a packet of filo pastry
- a few leaves of spinach or silverbeet, chopped finely
- chopped parsley
- avocado or olive oil
- garlic oil
- olive oil spray for the filo
- salt and pepper
- 600 ml milk
- a heaped Tbsp (or more) plain flour
- three bay leaves
- a slice of onion
- 1/2 tsp mace
- a few cracked peppercorns
- 1/4 tsp mustard powder
- 200 ml thickened cream
- Scald (do not boil) the milk in a pan with the bay, onion slice, mace, peppercorns and mustard
- Leave to cool and stand and infuse as long as possible. I prepared this the night before, and as soon as it was cooled to room temperature I put it in the refrigerator until the next day.
- Strain the milk into a jug.
- Fry the mushrooms in garlic oil and butter until all water is gone and put aside
- Wilt the spinach in the same pan and put aside
- Fry the onion and bacon in oil until the onion is translucent then add the flour
- Stir to cook the flour for a few minutes then whisk in the milk to make a roux. Make it a little thick.
- Mix in the turkey, mushrooms, parsley, spinach, and heat through.
- Taste and adjust seasoning, stir in the cream, put aside
- Preheat the oven to 200C, 190 fan bake
- Assemble small pie dishes or large muffin trays with 5 or 6 layers of filo pastry, each lightly sprayed first with olive oil
- Add the filling and fold the edges of the filo over the top
- Bake for about 15-20 minutes or so until the pastry is crisp and golden
Served here with a garnish of spring onions, and salad.
Other possibilities include substituting smoked fish or other seafood, and adding asparagus or artichoke, or cheese.