Filo pastry

Filo pastry

By
From
A la Grecque
Makes
6
Photographer
Mark Roper

Once you get the hang of making your own filo pastry, you’ll never go back to using the shop-bought kind. The method is simple, but you need time to rest the dough and strong shoulders to roll all the little balls. But it is well worth the effort.

The quantities below are enough to make 6 x 40 cm round sheets of pastry, sufficient for a large pie, sweet or savoury.

Ingredients

Quantity Ingredient
500g plain flour, sifted
1 egg
1 teaspoon vinegar
1 tablespoon olive oil
200ml cold water
250g butter, melted

Method

  1. Combine the flour, egg, vinegar, olive oil and water in a food processor and whiz to form a ball. Wrap with clingfilm and refrigerate for 1 hour.
  2. Cut the pastry into 6 even portions and roll each into a thick sausage shape. Cut each sausage into 5, making a total of 30 little balls. Use a rolling pin to roll each little ball into a thin 15 cm round. As you roll, stack the rounds on plates in groups of 5, brushing melted butter between each round. Cover each plate with clingfilm and refrigerate until you have rolled out all the dough.
  3. Starting with the first plate, lift the stack of pastry rounds onto your work surface and roll them out together to form a 40 cm round. Continue with the remaining plates, until you have 6 round sheets of filo. If not using immediately, roll each sheet of filo in clingfilm and refrigerate or freeze. Otherwise, continue according to each specific recipe.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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