There’s just some short cuts in life that are too good to miss. Using bought Filo pastry is definitely one of them. I’d love to say I always make my own pastry but life really is too short when it comes to Filo.
The secret to working with Filo (or sometimes known as Phyllo) is to be quick. I only have out of the fridge exactly the amount that I need as it dries out and becomes difficult to work with pretty soon. I have my butter melted ready to spread on each layer and the fillings ready to go. Time is definitely of the essence.
I like my parcels to have 3 layers of pastry but you can get away with just 2. I also cover the edges of my pastry with teeny tinned foil lids for the first 20 mins of cooking to stop them catching.
Disclosure: I was sent vouchers from JusRol to cover the cost of buying the pastry – I was given free choice which pastry to use and the recipe is my own.