Lamb Leek Phyllo Pie Recipes

LAMB IN PHYLLO PASTRY

Steps:

• Heat the oil with 1/4 cup of the butter in a skillet. Add the chopped onion and garlic, and fry for a couple of minutes. Add the mushrooms and cook a little longer. Add the parsley, mint, chives, thyme, lemon juice, salt and pepper, and bread crumbs and fry until the crumbs begin to brown. Remove from the pan and set aside. Remove the bone from the chops, place into the skillet, and sear both sides.
• Work with 3 (8 by 8-inch) sheets of phyllo pastry at a time (if they are bigger there is too much overlap), and cover the rest with a damp cloth to prevent them from drying out. Melt the remaining 1/4 cup butter. Brush each sheet with melted butter before covering with the next sheet. When you have buttered 3 sheets, place a lamb chop in the middle, add a quarter of the mushroom stuffing, and fold the phyllo pastry over to make a parcel. Repeat with the remaining lamb chops and phyllo pastry. (When you are making the parcel make sure the ones you have done remain covered with a damp cloth.)
• Preheat the oven to 400 degrees F.
• Put the parcels on a baking sheet and cook them in the oven for 10 minutes. Reduce the heat to 325 degrees F and cook for a further 30 minutes or until pastry is golden brown.;

LAUCHKUCHEN ( PHYLLO LEEK PIE)

Steps:

• Preheat oven to 300°F.
• Butter the bottom& sides of a 9x9x2 inch baking dish.
• Brush one sheet of phyllo with butter, fold in half horizontally and gently press it into the baking dish allowing equal amounts to hang over two sides.
• Brush the bit hanging over the sides generously with butter.
• Butter the second sheet, fold horizontally and place it across the first sheet, (at right angles, over lapping first layer), again let the excess hang over with even amounts on both sides, brush excess with butter each time.
• Continue to butter& alternate the sheets until you have layered all 8 sheets.
• When they are all in the dish roll the excess phyllo under to just cover the edge of the dish forming an edge to the pastry.
• For the filling melt the 2 tbsp of butter in a small pan over medium& saute the leeks until they are golden.
• Place leeks over the bottom of the phyllo shell.
• Sprinkle in the cheese.
• Whisk the eggs,milk, half& half, nutmeg,kirsch, pepper& salt- blend well.
• Pour over the leeks& cheese.
• Bake uncovered for apprx 1 hour or until the custard is set.
• Let it rest for 30 minutes cut into squares& serve.

CHEESY CHICKEN AND LEEK PHYLLO PIE

Steps:

• Preheat oven to 350°. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add leeks and mushrooms; cook and stir 3-4 minutes or until vegetables are tender. Stir in flour until blended; gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in chicken, 3/4 cup cheese, thyme, salt and pepper., Brush a 9-in. pie plate with some of the remaining oil. Place one sheet of phyllo dough into prepared pie plate, allowing ends to extend over edges of dish; brush with oil. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven additional phyllo sheets, brushing each layer with oil and rotating sheets to cover the pie plate. Transfer chicken mixture to crust., Gently fold in ends of phyllo over filling, leaving an opening in the center. Crumble the remaining phyllo sheets over filling; sprinkle with remaining cheese. Brush edges with remaining oil. Bake 30-35 minutes or until golden brown.

GREEK LAMB PIE

Steps:

• Preheat your oven to 400°F.
• Lightly grease a 8 1/2 in springform pan.
• Fry the mince and onion in a dry nonstick pan until golden.
• Add the garlic, tomatoes, mint, nutmeg and seasoning.
• Bring to the boil, and simmer, stirring occasionally until most of the liquid has evaporated.
• Wash the spinach and remove any tough stalks, then cook the leaves in only the water clinging to them for about 2 minutes.
• Drain the leaves well and then mix through the meat mixture.
• I sometimes add 1/4 lb of crumbled feta at this stage.
• Lightly brush each sheet of phyllo pastry with oil and lay in overlapping layers in the tin, leaving enough over hanging to wrap over the top.
• Spoon the meat and spinach mix in then wrap the pastry over to enclose.
• Scrunch up any remaining pastry into balls, and place over the top of the pie.
• Sprinkle with the sesame seeds and then bake for about 25-30 minutes or until golden.
• I like to let this cool a little, and serve it with a green salad.

MEAT PIE WITH PHYLLO DOUGH

Steps:

• In a pan, heat the garlic with half of the olive oil.
• Add in the ground meat and small onion.
• When the meat is almost cooked through add in the tomato paste.
• Add in the salt, pepper, cinnamon and all spice to your taste.
• When cooked completely through, remove from heat and set aside in a bowl.
• Preheat the oven to 375F degrees.
• In a large lasagna size glass pan, spray the bottom of the pan with Pam.
• Add one sheet of the Phyllo dough.
• Spray that sheet and add another layer the same way until you have 5 sheets sprayed down with the Pam and layered on top of each other.
• You can let it go over the sides if the pan is too small for the sheet.
• Once you have the 5 sheets, add the meat to the sheets and spread evenly.
• Add the feta cheese evenly on top of the meat mixture.
• Make sure it is crumbled small.
• You do not want large chunks in one spot.
• Once you are through with that, start to add the remaining sheets the same way you did to begin with, remembering to spray each sheet as you layer.
• On the top layer, I sprayed with the Pam and also put the remaining olive oil on it spread evenly.
• You do not have to do this, I just like the extra taste.
• I also folded over the overlay to make it seal somewhat.
• Cook for about 15-17 minutes or until it is lightly golden on the top.