46 - Wednesday, August 28, 1985 - North Shore News

Getting your fill of phyllo pastry

MOST “BUDGET”’ cookbooks advocate making
everything from scratch — and I agree, at least most

of the time,

Even cooks who have a
full-time job can go a long
way by firmly setting aside
one or two evenings or a
weekend to stock the freezer.

The two essential ingre-
dients, of course, are an en-
joyment of cooking and a
helper. The enjoyment is
something you cither have or
haven't got - there are plenty
of people who work full time
just so they won't have to
cook. A helper is also elusive
but try bribery.

There are some products
that 1 wouldn't dream of
making from scratch - angel!
food cake (ever tried to
dispose of 13 egg yolks?),
puff pastry (I’m no
masochist) and phyllo pastry
(any recipe that has me try-
ing to stretch a handful of
dough to cover a six-foot
table is out). Besides, the
packaged products are rela-
tively inexpensive and ex-
cellent quality.

Here are a few recipes for
phyllo phyllings that are
popular with my family.
First, some phyllo phacts.

Phylio comes in 1-pound
boxes in the freezer section
of the supermarket. It may
be re-frozen. It must be fully
thawed before using - do the
thawing ia the. refrigerator
overnight.

- Phyllo sheets are tissue-
paper thin. If they are
allowed to dry out, they
crumble, so as you're work-
ing, remove one sheet at a
time from the pile and keep

the rest covered with waxed
paper and a dampened tea
towel.

Each sheet must be but-
tered before adding another

budget
beaters

by Barbara
McCreadie

sheet on top. I melt “4% cup
of margarine and spread it
evenly on the pastry with a
brush.

In all the following reci-
pes, stack three buttered
sheets of phylifo on top of
each other. Cut into 3”
strips the length of the sheets
(about 14°’ long). Place a
spoonful of the filling on
one end of the strip and fold
the bottom into a triangle.
Continue turning the triangle

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up and over, as a flag is
folded at a military funeral.
This seals the edges and
keeps the filling inside.

Avoid greasy fillings. If
you're using ground beef,
use the leanest you can find.
Drain every speck of fat
from the cooked meat before
adding the rest of the ingre-
dients.

As you become more
skilled you can decrease the
size of the pastries, making
bite-sized cocktail snacks. ~

If you decide to concoct a

new filling using some of.

your favorite flavors just
make sure that the mixture is
thick enough to mound on a
spoon and stay put when
you place it on the dough.

Phyilo Phyllings
CHILI CHEESE
PASTRIES
¥% ib. very tcan ground beef
1 small onion, very finely

chopped
Y cup fresh mushrooms,
diced
salt and papper
1 teaspoon chili powder
6 green olives, sliced
V2 cup grated strong
cheddar
approximately s teaspoon
cayenne
2 tablespoons flour
approximately 12 tin
tomato sauce

| MasierCara
ee

every speck of fat. Add the ’ Seo Phylilo -

Cook the meat, breaking
Page 49

it up as it cooks. Drain off. next five ingredients and stir

High School Driver
Training Courses

For registration and starting dates:

Carson Graham Mon. Sept. 16 Room 208 at 3:30

Handsworth Tues. Sept. 17 Room 219 at 3:30
Hillside Mon. Oct. 7 Room 301 at 3:10
Sentinel Mon. Oct. 7 Room 300 at 3:10
Seycove Tues. Oct. 29 Room 213 at 3:15
Sutherland Mon. Oct. 28 Room 408 at 3:15
West Van High Mon. Oct. 7 Room 116 at 3:15
‘Windsor Tues. Oct. 8 Room 412 at 3:20

Conducted by North Shore Driving School Ltd. in
cooperation with the North & West Van School Boards

For further information call 988-1138.

Leader in High School Driver Training since 1961,

1886 MARINE DRIVE 1905 LONSDALE AVENUE
Vancouver, B.C. North Vancouver, 8.C.
985-9585 985-8291

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