I have to thank Donna Hay for introducing me to the filo pastry and various recipes related to it. A couple of months back I was watching her TV show Fast, Fresh and Simple in which she showed how to prepare a Spinach and Feta pie using filo pastry sheets. It was a very tough job to find the pastry sheets and finally my favorite store Dorabjee’s at Camp, Pune came to the rescue. (Personally I feel these ready to use pastry sheets are a little expensive but it also involves lot of effort to make one. So the choice is yours).
The first time I made it was impromptu and for filling I used mushrooms, onion and homemade paneer. A lot of things went haywire and caring for the pastry sheets is one hell of a job. But the second time everything went smooth and following is the result. I would definitely recommend this to all of you with its pros and cons. Enjoy!!
Potatoes (boiled) – 4 medium sized roughly chopped
Green Peas (pealed) – 1 cup
Onion (finely chopped) – 1 medium sized
Garam masala – 1 teaspoon
Red chili powder – 1 teaspoon
Salt –to taste
Oil- 1 teaspoon
Parmesan cheese (grated) – to garnish
Filo Pastry sheets, each cut in to 5 inch square – 12
Butter – to brush
- Cover the filo pastry sheets with wet muslin cloth to avoid drying up.
- In a pan heat oil and sauté the onion till it turns transparent.
- Add the green peas and mix well.
- Add the roughly chopped potatoes and then add the garam masala, red chili powder and salt to taste.
- Mix well and set it aside to cool.
- Line a baking tray with parchment paper.
- Brush each filo pastry sheet with butter and place one on top of the other.
- Divide the filling into 6 pastries leaving a 2 cm border.
- Fold over the edges of the pastry to form a border.
- Sprinkle it with grated parmesan.
- Bake for 20-25 minutes or till the pastry is golden at 200 degrees Celsius.
- Serve hot or the base might become a little soggy.
You may try different types of filling like mushroom and paneer.