Christmas party season will soon be here and folks will be in search of appetizing ideas for bites to serve while sipping holiday cheer.
Today, I offer two such recipes. Both are made with phyllo, that Greek-style ultra-thin pastry you can buy in the freezer section of most supermarkets.
I'm a fan of it for two reasons.
It's convenient - no mixing or rolling required, just thaw and unfold and it's ready to use. Second, you can fill it with all sorts of delicious things that once baked, are surrounded by light and crispy pastry - a very good thing!
That said, phyllo is delicate and some struggle when using it because of that. If that's you, below are some tips on using this pastry.
HOW TO THAW
The best way to thaw phyllo pastry is to place the unopened package in the refrigerator the day before you need it. It will be thawed and ready to use the next day. If you forgot to do that, I have thawed it at cool room temperature before, which will take a few hours. If you do the latter, don't thaw the pastry in a warm kitchen, as it can cause it to thaw too quickly, moisture can collect, and some sheets may stick together, causing them to tear when you separate them.
GIVE YOURSELF AMPLE WORKSPACE
Because phyllo pastry is delicate, ensure you have a clear, large workspace to easily move and fold it without tearing it. You'll need a space to unpack and unfold the sheets, and another location to transfer the unfolded sheets and layer them together.
UNPACKING AND REPACKING
Carefully unfold the sheets and remove and set aside the number you require, covering them with plastic wrap or a tea towel.
Refold the remaining sheets and tightly seal the package. Refrigerate any unused sheets for up to two weeks. Phyllo pastry can also be refrozen. What I like to do is to divide it into packages that contain the number of sheets you will most likely use each time.
BUTTERING OR OILING THE PASTRY
Use a soft, bristled brush to butter or oil the sheets, not a firm one that can cause tears. When you start to butter or oil the sheets, brush the outer edges first, as they are more prone to drying and cracking. Evenly and lightly coat the remainder of the sheet; do not overdo it with the butter or oil it or the layered sheets will become greasy and heavy.
LAYERING THE PASTRY
When layering the sheets, do so as neatly and evenly as possible, but do not worry if they are not perfectly aligned. If too much time is taken fussing around, the sheets could dry out or break.
Also, once you fold the phyllo, most of your imperfections will be sealed inside.
HOW TO BAKE
Phyllo pastry is best baked on a parchment paper-lined baking sheet in the middle of the oven. The parchment paper will prevent sticking even if some of the filling leaks out. Being centrally located in the oven will promote even baking.
SAUSAGE, FETA AND OLIVE PHYLLO ROLLS
Flaky, sausage-filled rolls strewn with bits of olive and feta cheese.
Preparation time: 25 minutes Cooking time: 20 to 22 minutes Makes: 24 rolls
500 grams mild, medium or hot Italian sausage
100 grams feta cheese, finely crumbled
1/3 cup black or green pitted olives, chopped
1 Tbsp chopped fresh parsley
3 Tbsp olive oil for brushing
4 sheets phyllo pastry
1 cup tomato-based pasta sauce, warmed
Remove sausage from its casing and place in a medium howl. Add feta cheese, chopped olives and parsley and mix to combine.
Line a baking sheet with parchment paper. Place olive oil in a small bowl.
Place a sheet of the phyllo pastry on a large work surface, with widest side horizontally in front of you. Brush the sheet lightly with olive oil, and then top it with another sheet of phyllo pastry. Brush the top sheet lightly with olive oil.
Take half of the sausage mixture and make a lengthwise row of it at the bottom end of the pastry closest to you. Carefully - and tightly - roll the pastry up into a long cylinder. Brush the top of the roll lightly with olive oil. With a very sharp knife, carefully cut the phyllo sausage roll into 12 pieces and set them on the baking sheet. Cover the prepared rolls with plastic wrap.
Layer, fill, roll and cut the last two sheets of phyllo as you did the first two. (At this point, the rolls can be tightly covered and refrigerated for several hours until ready to bake. They can also be frozen, and baked from frozen (don't thaw - they'll become too soggy), adding a few minutes more to the cooking time, if needed.)
Place an oven rack in the middle position. Preheat the oven to 375 F. Bake the rolls for 20 to 22 minutes, or until puffed and golden. Arrange rolls on a serving platter and serve with a bowl of warm pasta sauce for dipping.
PHYLLO CURRIED VEGETABLE SAMOSAS
Phyllo pastry replaces the knead-and-roll-your-own pastry usually used to make samosas. These make a fine appetizer when served with mango chutney.
Preparation time: 40 minutes
Cooking time: 15 to 17 minutes, per sheet
Makes: 28 samosas
2 cups white-skinned potatoes, peeled and cut into small (1/4-inch) cubes (about 2 to 3 small to medium potatoes)
1 Tbsp vegetable oil
1/3 cup finely diced onion
1/3 cup finely diced red bell pepper
1 tsp finely chopped ginger
2 tsp mild curry powder
1 Tbsp lime juice
1 Tbsp brown sugar
1/4 tsp salt
1/2 cup frozen peas
1/4 cup chopped fresh cilantro or mint, or 1/4 cup thinly sliced green onion
1/3 cup melted butter
8 sheets phyllo pastry
? mango chutney for dipping
Boil the potatoes until quite tender, but still holding their shape. Drain potatoes well using a fine strainer (so don't lose any) and then place in a bowl.
Place the oil in a skillet set over medium to medium-high heat. Add the onion, bell pepper and ginger and cook until tender, about 4 minutes. Mix in the curry powder, lime juice and brown sugar and cook 1 minute more. Spoon this mixture over the potatoes. Add the salt, peas and cilantro, mint or green onion, and mix to combine. Cool filling to room temperature.
Line 2 large baking sheets with parchment paper.
Place a sheet of the phyllo pastry on a large work surface, with widest side horizontally in front of you. Brush the sheet lightly with butter, and then top it with another sheet of phyllo pastry. Brush the top sheet lightly with butter.
Cut the layered phyllo, widthwise, into 7 strips, each about 2 1/2 inches wide. Place 1 Tbsp of the potato mixture at the bottom end of each strip.
Fold 1 corner of the phyllo over the potato mixture so bottom edge meets the side edge and forms a loose triangle (see photo above). Continue folding the triangle sideways, and upward, to the end of strip. Set the triangle on one of the baking sheets. Fold the other 6 strips of phyllo into triangles and set them on one of the baking sheets.
Layer, cut, fill and fold the remaining phyllo sheets as you did the first 2. (You should end up with 28 samosas). Keep the completed samosas covered with plastic wrap until all are made.
When done, brush the tops of all the samosas with a little melted butter. (At this point, the samosas may be tightly covered and refrigerated for several hours until ready to bake. They can also be frozen, and baked from frozen (don't thaw - they'll become too soggy), adding a few minutes more to the cooking time.
Place an oven rack in the middle position. Preheat the oven to 375 F.
Bake the samosas, one sheet at a time, 15-17 minutes, or until puffed and golden brown. Cool slightly before serving with some mango chutney for topping or dipping.
Eric Akis is the author of the just-published hardcover book Everyone Can Cook Everything. His columns appear in the Life section Wednesday and Sunday.
