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home > recipes > pies > savoury filled pies
from New Jersey, USA Savoury Filled Pies Recipe from STEP BY STEP COOKBOOK: RECIPES FROM AROUND THE WORLD by Judith Ferguson 225g / 8 oz package phyllo pastry 90 g / 3 oz butter, melted 225 g / 8 oz sprue (thin asparagus) 120 g / 4 oz feta cheese 140 g / 1/4 pint plain yogurt 2 eggs, beaten 3 sprig onions, finely chopped 15 mL / 1 Tbsp chopped mint salt and pepper 1. Use a patty tin with 12 spaces or use 12 ramekin dishes. Cut the pastry in squares large enough to fill the pans or dishes, with enough to overlap the tops by about 2.5 cm / 1 inch. 2. Layer 3 sheets of pastry, each brushed with melted butter. Cut into 7.5 cm / 3 inch squares, turning each slightly to make frilled edge. Carefully push the pastry into buttered patty tins or ramekins and keep covered while preparing the filling. 3. Cut the sprue into 2.5 cm / 1 inch pieces, leaving the tips whole. Cook in boiling salted water until just tender. Rinse under cold water and allow to drain completely. Mix together thoroughly the cheese, yogurt, eggs, onions, mint, salt, and pepper. Stir in the drained sprue and fill the pastry to within 1.25 cm / 1/2-inch of the top. 4. Bake in a preheated 190C/375F/Gas Mark 5 oven for about 25 minutes or until the pastry is crisp and golden and the filling is set and risen. Allow to cool for about 10 minutes and then remove to a serving dish.

Savoury Filled Pies


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(posted September 28, 1998)

from New Jersey, USA

Savoury Filled Pies

Recipe from STEP BY STEP COOKBOOK: RECIPES FROM AROUND THE WORLD
by Judith Ferguson

225g / 8 oz package
phyllo pastry
90
g / 3 oz butter, melted
225
g / 8 oz sprue (thin asparagus)
120
g / 4 oz feta
cheese
140
g / 1/4 pint plain yogurt
2
eggs, beaten
3 sprig onions, finely chopped
15 mL / 1 Tbsp chopped
mint
salt and pepper

1. Use a
patty tin with 12 spaces or use 12 ramekin dishes. Cut the pastry in squares large enough to fill the pans or dishes, with enough to overlap the tops by about 2.5 cm / 1 inch.

2. Layer 3
sheets of pastry, each brushed with melted butter. Cut into 7.5 cm / 3 inch squares, turning each slightly to make frilled edge. Carefully push the pastry into buttered patty tins or ramekins and keep covered while preparing the filling.

3. Cut the sprue into 2.5 cm / 1 inch pieces, leaving the
tips whole. Cook in boiling salted water until just tender. Rinse under cold water and allow to drain completely. Mix together thoroughly the cheese, yogurt,
eggs, onions, mint, salt, and pepper. Stir in the drained sprue and fill the pastry to within 1.25 cm / 1/2-inch of the top.

4.
Bake in a preheated 190C/375F/Gas Mark 5 oven for about 25 minutes or until the pastry is
crisp and golden and the filling is set and risen. Allow to cool for about 10 minutes and then remove to a serving dish.


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from New Jersey, United States wrote:4  2

I tried this recipe for a cocktail party and it was a hit! everybody loved it! make sure the phyllos are covered while preparing the filling, they dont puff up quite as nicely if left to dry, I carelessly forgot to completely cover several pieces hence the failure to puff of some. Nevertheless, thanks for this wonderful recipe!
4 starsJuly 13, 2004


 
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