This Impressive Pastry Recipe is Surprisingly Easy
With festive season upon us, we love party food recipes that are substantial but simple, and delicious yet quick. Look no further—this fetta and leek fillo recipe will not only impress, but also satisfy your guests until the entertaining season is out.
Australia’s answer to Martha Stewart, and the creator of this fancy finger food recipe, Deborah Hutton told the team at The Huffington Post Australia why it’s her go-to for entertaining. “A great party starter, this can be made in advance, set aside and just popped into the oven when people start arriving. The salty, flavoursome fetta mixed with buttery leek is a brilliant combination, especially when wrapped in light, crispy fillo pastry," says Hutton. Scroll down to find out exactly how to master this recipe for your next soiree.
1 medium leek (350g), halved, sliced thinly
220g greek fetta, crumbled
1 small handful chopped flat-leaf parsley
10 sheets fillo pastry, halved crossways
1. Melt 20g of the butter in a medium frying pan over medium heat.
2. Add leek; cook, stirring, for 5 minutes or until soft. Transfer to a bowl; cool.
3. Add the fetta and parsley to the leek; mix until well combined.
4. Preheat the oven to 180°C/160°C fan-forced. Line an oven tray with baking paper.
5. Microwave remaining butter in a small microwave-safe bowl on high power for 30 seconds or until melted. Brush 1 sheet of pastry lightly with the melted butter. Fold in half lengthways. Place 1 tablespoon of the leek mixture at the short end, leaving a 2cm border. Fold in the sides and roll up firmly to enclose.
6. Place, seam-side down, on prepared tray. Brush with a little butter. Repeat with the remaining fillo, butter and leek mixture.
7. Bake fillo cigars for 15 minutes or until golden. Serve immediately.
Serves 20. Prep and cook time 50 minutes.
Shop below some of our favourite cooking essentials and Hutton’s latest cookbook for more practical recipes.
Will you be making this impressive finger food recipe at your next party?