00:00:01ratatouille style Bree laughs so first
00:00:04of all you need feel pastry so I’ve
00:00:09taken out of the pack out the fridge
00:00:10I’ve laid it on the work surface so that
00:00:12its end handy what I want to use it and
00:00:14this is a cloth that I went under a tap
00:00:17cold tap and that wrung all the water
00:00:19ice was just down what I’ve done is lay
00:00:21it over them phyllo just so keeps it
00:00:23moist because phyllo pastry is very very
00:00:26very thin and if you don’t protect it it
00:00:29dries out very fast and it’ll crack when
00:00:31you want to roll it that’s why you have
00:00:33to look after it so first thing I’m
00:00:36going to do is take a couple of sheets
00:00:50don’t forget to cover it back up and
00:00:56this is the filling are prepared and
00:01:01take quarter of it
00:01:09don’t just place it here
00:01:17along the pastry and then carefully roll
00:01:21it off
00:01:30when you get to halfway called the edges
00:01:34like that just to help keep all the
00:01:40filling in and then carry on world so
00:01:44you end up with a tire of a spring roll
00:01:45shit like that and that’s how you
00:01:52prepare ratatouille style brie wet
00:02:04you
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