The torta pasqualina is a traditional Easter savory pie characterized by many layers of crispy pastry and a filling with ...

If you’d like, remove the stems from a few fresh bay leaves and grind them in a spice grinder or food processor, then rub them through a fine sieve and sprinkle the top of the pie with the dust.

Brush the remaining filo sheets with oil, scrunch each sheet up loosely and place on top of the pie so it is completely covered. Bake in the oven for 40 minutes, or until the pastry is golden ...

Butter 3 pieces of filo pastry and place them ... Repeat with remaining pastry and cream. Wet your hands and sprinkle the top of the pies with water. Bake parcels for about 30 minutes until ...

Keep traditions alive on Christmas with these pies filled with spiced ... Cut 24 x 7.5cm (3-inch) rounds from pastry. 5. Place rounds into pan holes. Divide fruit mince among pastry cases.

At this stage you can refrigerate or freeze the pastry. To do this it will ... and the fold over any of the overhanging filo until you have a pie with a slightly messy looking top layer.

I first tasted these filo pastry pies made with wild rabbit and olives. Of course someone had gone to the trouble of removing all the bones, which is quite a lot of bones. The combination of ...

Layers of flaky phyllo also form the ... Vlaai are Dutch fruit pies made with yeasted brioche-style dough instead of the usual butter pastry crust. Though they can be filled with fruits such ...