This was a recipe I put together trying to use up leftovers in my fridge. It was absolutely delicious, if I do say so myself. Next time, I would probably use 2 less filo sheets though and maybe omit the panko breadcrumbs.
Makes 1 roll (about 8 slices)
6-8 filo sheets
1/2 a large white cabbage – finely sliced
1 carrot – shredded
2-3 orange sweet peppers – finely sliced
60g chopped chorizo
small handful of panko breadcrumbs
Salt & rainbow pepper to taste
1 tbsp butter – melted
1 tbsp dried onion granules
- Preheat your oven to 190 deg. Line a baking tray with greaseproof paper.
- Heat a little spray oil in a pan on medium to high heat and add in the onion granules, cook for about 30 seconds.
- Add in the cabbage, peppers and carrot and stir through for about 10 minutes.
- Then add in the chorizo and continue to cook for about 5 minutes or until everything is softened and slightly browned. Allow to cool.
- Meanwhile, unroll the filo pastry and with the melted butter brush lightly on 1 filo then sprinkle some panko breadcrumbs, then lay another filo sheet onto, then brush with butter, then sprinkle some breadcrumbs over, then another filo sheet on top and so on and on until you have used all the sheets.
- Take the cooled cabbage mixture and place in the middle of the sheets, leave about a 2″ border all the way and brush with melted butter.
- Take the 2 short ends and fold into the mixture
- Then gently roll up the filo pastry, place onto the baking tray and bake for about 30 minutes.
- Remove, slice and enjoy. (Beware, it is very crumbly..lol)
I’ve been dying to try this recipe for a long time & it was just as dreamy as I thought. I love peanut butter, so any recipe with it in I simply have to try.
This was so easy and quick to make, just 3 ingredients.
1 packet of Filo Pastry (I only used 8 sheets)
3 tbsp Peanut Butter (I used crunchy but you could use smooth if preferred)
3 tbsp Nutella (got to be Nutella…lol)
- Line a baking tray with baking paper and preheat oven to 220 deg
- Place 4 filo sheets onto tray and gently spread nutella chocolate over the sheet, lay another 4 sheets of filo over the chocolate spread and then gently spread the peanut butter over.
- Gently roll up the filo (not too tight) and bake in the oven for about 20-30 minutes.
Slice up and serve.
A Healthier and Lighter way for a truly scrumptious pie. Love this combination and love the fewer calories using filo. We do love our pie Sunday’s.
Makes 2 pies
2 Chicken Breasts – cubed
1 Leek – sliced finely
4 lean smoked bacon – sliced
1 Chicken Stock cube
2 tbsp flour
1 tbsp nutmeg
Salt & pepper
- Brown chicken in a medium heat pan, the remove from pan
- In the same pan brown the bacon and remove from pan
- Saute the leeks in the same pan and remove
- Melt butter in the pan and gently stir in the flour to a smooth paste
- Crumble the chicken stock cube into the milk and the slowly add to the pan little at a time stirring until thickened.
- Add the chicken, leeks, and bacon, season and add nutmeg then simmer for 15 mins.
- Brush the filo sheets with melted butter or a little olive oil.
- Spoon the chicken mixture into an oven dish equally then scrunch each filo sheet and add to top of mixture in dish.
- Bake in an oven 180 deg for 20-25 mins until golden brown.
- Serve with some veg or potatoes….Yummy!
I always know I’ve made a perfect pie when my partner leaves nothing on the plate..lol.!
Serves 2 – 267 calories per portion
2 smoked back bacon rashers
oil for spraying
100 g mushrooms button, halved (optional)
1 leek, finely sliced
2 chicken breasts, cut into chunks
25 g plain flour
400ml chicken stock, made with 1 stock cube
100g fresh broccoli, cut into small florets
2 tbsp half fat creme fraiche
3 sheets filo pastry
salt and pepper
1. preheat oven on multilevel to 200 deg.
2. trim bacon rashers and cut into small strips.
3. Mist frying pon with oil, add bacon and mushrooms to pan and cook for about 4 mins.
4. add the leek and chicken and cook until browned, sprinkle over flour and stir, slowly pour in the stock, little at a time.
5. bring to a simmer and season well with salt and pepper, Add broccoli and peas and bring water back to a simmer. Cook for 5 mins or until sauce thickens, remove from heat and add creme fraiche.
6. Put the mixture into a deep dish. Cut each file sheet into strips about 4cm wide then Spray each filo sheet with oil and working quickly top the dish with filo oil side up, crumpling and scrunching them.
7. Bake for about 15 mins. Serve with some roast potatoes or fresh veg.