Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 20 mins Cook­ing time 25 mins Makes 12

300g sliced mor­tadella

2 Tbsp ex­tra vir­gin olive oil 3 Pack­ham pears, cored,

peeled, diced

150g mar­i­nated goat’s feta, drained 1 bunch chives, finely sliced

¼ cup wal­nuts, chopped

100g un­salted but­ter, melted 16 sheets filo pas­try

Baby leaf salad, to serve

STEP 1 Pre­heat oven to 180°C fan­forced (200°C con­ven­tional). Line 2 large oven trays with bak­ing pa­per. Dice mor­tadella into 0.5cm pieces, then put in a large fry­ing pan over mod­er­ate heat, with the olive oil, un­til lightly browned. Drain in a sieve over a jug, re­serv­ing the oil. Put pears, mor­tadella, feta, chives and wal­nuts in a large bowl and mix well. Com­bine but­ter with re­served oil in a small bowl. STEP 2 Brush a sheet of pas­try with but­ter mix­ture, then ar­range a sec­ond sheet on top. Re­peat one more time. Slice pas­try stack into 3 strips length­ways. Place a large spoon­ful of pear mix­ture at one end of a strip. Fold over di­ag­o­nally to en­close and form a tri­an­gle. Keep fold­ing, main­tain­ing shape to end of strip. Re­peat with re­main­ing strips, then re­peat with re­main­ing pas­try and fill­ing un­til you have 12 tri­an­gles. STEP 3 Ar­range the tri­an­gles on pre­pared trays, then bake for 20-25 min­utes, un­til golden and crisp. Serve warm with baby leaf salad.

Pear, mor­tadella and feta pas­try tri­an­gles

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