Filo logs with roasted capsicum, feta and basil
Keywords: family, baking with kids, kids party food
Although cooking with filo pastry can be quite fiddly, it freezes well and tastes delicious. Impress your party guests with these fantastic filo logs – the perfect finger food.
- 2 red capsicums (bell peppers)
- olive oil
- 100g (3½oz) ricotta
- 200g (7oz) feta, grated or finely chopped
- 1 cup cooked white rice
- 2 tablespoons chopped basil
- Freshly ground black pepper
- approx ½ packet of filo pastry, thawed
- melted butter
- Place capsicums on an oven tray and drizzle with oil. Bake in 180°C (350°F) oven for approx 40 mins or until slightly charred and softened. Place in a bowl and cover with cling wrap and leave to cool. Remove skin and seeds and roughly chop the flesh.
- In a large bowl combine the ricotta, feta, rice, basil, pepper and roasted capsicum. Mix well to combine.
- Place a sheet of filo on your work surface and cover remaining pastry with a damp tea towel.
- Brush the sheet of pastry with melted butter then cover with another sheet. Brush with more butter then run a knife down the middle of the pastry, lengthwise, then cut them down the middle too. You now have four long rectangles of pastry.
- Place a spoonful of mixture at one end of each rectangle then roll up the pastry to form a log.
- Brush the top with a little more melted butter. Repeat with remaining filling and pastry.
Freeze: ‘Flash freeze’ the logs on a tray lined with baking paper then transfer to a freezer bag or plastic container.
Defrost: In the fridge or you can cook these from frozen.
Cook: Place on a tray lined with baking paper, allowing some room between logs. Bake in 180°C (350°F) oven for 15-20 mins or until golden brown (longer for frozen pastries).
Makes approx 36-40 logs
Recipe provided by Susan Austin, author of FROST BITE
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