Pampas Frozen Filo Pastry is versatile, convenient and a great way to up your cooking game. it's light, crispy layers of pastry can be folded into a strudel or wrapped around your favourite veggies with ricotta in a parcel and baked.
Filo pastry sheets 18 sheets per pack
Product Dimensions:
Length 440 ± 20mm
Width 285 ± 15mm
Directions for use: To defrost - allow to thaw at room temperature in the cardboard carton for 4 hours or overnight in the refrigerator plus 2 hours at room temperate before use. Remove the required sheets, refrigerate the remainder and and use within 3 days. Do not refreeze.
Ingredients: Wheat flour, water, maize starch, salt, vegetable oil, anticaking agent (341), preservative (202).
Country of origin: Australia
Storage conditions: Store at or below -18°C. Keep Frozen. Once thawed do not re-freeze
Halal Certified
Beetroot & Feta parcels (FOP)
PREPARATION TIME: 30 minutes
COOKING TIME: 30 minutes
MAKES: 8
250g cooked beetroot, drained, chopped
8 sheets Pampas Filo pastry
75g butter, melted
4 eggs
1 spring onion, thinly sliced
¼ cup finely chopped fresh mint, plus extra to serve
100g feta, crumbled
3 teaspoons dukkah
1 Preheat oven to 180˚C conventional or 160˚C fan-forced. Place an oven tray in the oven.
2 Drain beetroot on paper towel
3 Brush 8 holes of a 1/3 cup (80ml) muffin tin with butter. Brush 1 sheet pastry with butter. Fold
over and brush again. Fold again and cut into 2 squares. Brush with butter and stack at an 90
angle. Repeat with remaining sheets and butter. Line the prepared holes with the 8 pastry
stacks.
4 Whisk eggs in a medium bowl until smooth. Add beetroot, onion, mint and 75g feta. Season
with salt and pepper. Divide between pie cases. Gently fold edges of filo pastry over filling to
partially cover. Brush with butter and sprinkle with dukkah. Place tin on hot tray and bake for 30
minutes or until pastry is golden brown and filling is cooked through. Stand for 5 minutes. Turn
pies out onto serving plates. Serve immediately sprinkled with remaining feta and extra mint.
TIP While working with filo, keep sheets covered with a damp tea towel to avoid pastry drying
and cracking.
Pampas Frozen Filo Pastry is versatile, convenient and a great way to up your cooking game. it's light, crispy layers of pastry can be folded into a strudel or wrapped around your favourite veggies with ricotta in a parcel and baked.
Filo pastry sheets 18 sheets per pack
Product Dimensions:
Length 440 ± 20mm
Width 285 ± 15mm
Directions for use: To defrost - allow to thaw at room temperature in the cardboard carton for 4 hours or overnight in the refrigerator plus 2 hours at room temperate before use. Remove the required sheets, refrigerate the remainder and and use within 3 days. Do not refreeze.
Ingredients: Wheat flour, water, maize starch, salt, vegetable oil, anticaking agent (341), preservative (202).
Country of origin: Australia
Storage conditions: Store at or below -18°C. Keep Frozen. Once thawed do not re-freeze
Halal Certified
Beetroot & Feta parcels (FOP)
PREPARATION TIME: 30 minutes
COOKING TIME: 30 minutes
MAKES: 8
250g cooked beetroot, drained, chopped
8 sheets Pampas Filo pastry
75g butter, melted
4 eggs
1 spring onion, thinly sliced
¼ cup finely chopped fresh mint, plus extra to serve
100g feta, crumbled
3 teaspoons dukkah
1 Preheat oven to 180˚C conventional or 160˚C fan-forced. Place an oven tray in the oven.
2 Drain beetroot on paper towel
3 Brush 8 holes of a 1/3 cup (80ml) muffin tin with butter. Brush 1 sheet pastry with butter. Fold
over and brush again. Fold again and cut into 2 squares. Brush with butter and stack at an 90
angle. Repeat with remaining sheets and butter. Line the prepared holes with the 8 pastry
stacks.
4 Whisk eggs in a medium bowl until smooth. Add beetroot, onion, mint and 75g feta. Season
with salt and pepper. Divide between pie cases. Gently fold edges of filo pastry over filling to
partially cover. Brush with butter and sprinkle with dukkah. Place tin on hot tray and bake for 30
minutes or until pastry is golden brown and filling is cooked through. Stand for 5 minutes. Turn
pies out onto serving plates. Serve immediately sprinkled with remaining feta and extra mint.
TIP While working with filo, keep sheets covered with a damp tea towel to avoid pastry drying
and cracking.
