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| WORKING
WITH PHYLLO / FILO PASTRY |
FOOD
TIPS BY TALLYRAND |
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 When
working with phylo pastry care must be taken, as it
has a tendency to dry out very quickly and become fragile.
- Open
and remove the pastry from the packaging carefully
and retain.
- Do
not work in direct sunlight.
- Do
not remove from the packet until just before required
and ensure you have all your other ingredients, your
pastry brush, etc ready.
- Place
a damp tea towel over the bulk of it as you work.
- Any
remainder you have, is best chilled and used up as
soon as you can. When finished place unused filo pastry
back in the original packaging and also wrap in clingfilm
to keep out the air (which can and will dry it
out) and store in the fridge.
- It
can be frozen but does not give the best results once
defrosted.
- To
use up the excess, use it as you would most other
pastries - due to the pastry's required short cooking
time, ensure you put in ingredients that quickly heat
up or cook.
- It
can be used for the likes of:
- Jam
or savoury tarts.
- Pre-cooked
moulds ready for cold fillings to be placed in:
layer as per my recipe for Prawn
and Cream Cheese Mille Feuille, cut small
squares out, brush the outside of oven proof moulds
with oil, invert, place the pastry over the top
and bake until golden brown.
- These
moulds can also be done by oiling small cake,
Yorkshire pudding or muffin moulds and lining
with the pastry.
- The
moulds are delicate and should be stored in an
air tight container until required.
- Fill
them with the likes of tinned salmon or tuna,
prawns, etc bound with mayonnaise, smoked salmon
and marscapone, chopped ham and scrambled egg,
delicately cut baby vegetables, even ice cream
and drench it with icing sugar or just whatever
takes your fancy.
- Or
use up the remainder to make that great sweet
dessert Baklava.
RELATED RECIPE
Food
and Cooking Tips
from professional
Chef Tallyrand
Born
and raised in Plymouth, Tallyrand started his initial
training as a chef at Plymouth College of Further Education.
It was here that he was to learn his love, his passion
for food and the culinary arts. From here he headed
to Germany to complete his apprenticeship as Commis
de Gardemanger.
Germany
gave him his first taste of cooking for the rich and
famous, as half way through his first year, along with
the Sous Chef and a Chef de Partie, he was whisked off
to Cologne to help prepare meals for a political conference,
where amongst other dignitaries they cooked for Mr Brehznev,
the then powerful Russian leader. This was to prove
to be just one of the many celebrities he was to cook
for or get to know over the years . . .
If
you would like to find out more why not visit Tallyrand's
own web site www.tallyrand.info (link in main menu)
Email Hub-UK : info@hub-uk.com
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