Filo Parcels With Mince Meat Recipes

FILO PARCELS WITH MINCE MEAT

Steps:

• Mix all the powders and GGP along with the mince meat and pressure cook with about 2 tbsp water for about 10 minutes after you put the weight on (approx. 3 whistles). Let off the steam, open the lid and if there is a significant amount of water, cook on high heat for a few minutes till some of the water has evaporated. You can add salt, spice etc. at this point, if there isn't enough. Alternatively, heat some oil in a frying pan and throw in the mince meat along with the gravy and fry on medium heat till all the gravy has been absorbed and it becomes somewhat dry.
• Assembling:
• Place a pastry square (the one you cut out from the big rectangular one) onto a lightly greased plate and using a basting brush lightly brush some oil onto it. Top with another pastry and continue till you reach the 4th pastry which you shouldn't oil.
• Top the fourth pastry sheet with about 2 tbsp (or more) of mince meat. Spread it out. You don't want to over fill it, so be sure you even it out.
• Now continue with the remaining 4 pastry squares on top of the filled sheet, oiling each before topping. It would be like a parcel, with the sides all held together by the oil and the mince meat filling in between 8 layers.
• So you basically end up using 2 rectangular filo pastry sheets for each filled. (Am I confusing you..cos I myself am a bit confused now..but don't worry its not rocket science..you'd get what I mean when you have the pastries in front of you)
• Continue doing this with all the 8 sheets and keep them ready to shallow fry.
• Frying:
• Heat a non stick frying pan and drizzle some oil onto it.
• Do an egg wash on one side of the roti and carefully place that side down on the pan. Yup it would sizzle away...and I had the smile of contentment on my face :)
• Fry for about 3 to four minutes or till lightly crispy and golden brown.
• Do an egg wash on the top side, and flip it. Wait for that side to become brown and crispy and then drain on paper towels.
• Continue doing the same to all the 4 parcels.
• Serve hot with curd and pickle or slice them up into smaller squares and serve as an appetiser with chutney or chilli sauce.

HOW TO MAKE PESTO SALMON PHYLLO PARCELS

Steps:

• Preheat the oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
• Pat the salmon fillets dry with paper towel and season with salt and pepper. Lay skin-side down on a cutting board or plate and top each fillet with a tablespoon of pesto, or more to taste, ensuring the entire top of the fillet is evenly covered. Set aside while you prepare the phyllo.
• Lay a sheet of phyllo flat on a work surface and brush with olive oil. Lay another sheet on top, brushing with oil. Repeat process for a total of four sheets, leaving the top of the last sheet dry. Place one of the prepared salmon fillets at the bottom of the stack of phyllo sheets with the pesto side facing up. Roll over once, so the skin side is facing up, then fold over the sides. Brush all over with oil. Continue rolling until the end of the phyllo, then place on the parchment-lined baking sheet with the pesto side facing up and brush the top with oil. Score the top 2 to 3 times to allow steam to escape. Repeat with the remaining salmon and phyllo.
• Bake parcels in the preheated oven for 20 to 25 minutes, until the phyllo is golden brown. Remove from oven and let rest a minute or two before serving.