How To – make filo pastry, from ‘Jamie Does…’

I’m going to show you how to make honey

I’m going to show you how to make honey feta phyllo pies first of all you need

feta phyllo pies first of all you need

feta phyllo pies first of all you need to take your pastry out of its pack and

to take your pastry out of its pack and

to take your pastry out of its pack and lay it next to where you’re going to be

lay it next to where you’re going to be

lay it next to where you’re going to be working on a cool surface now phyllo is

working on a cool surface now phyllo is

working on a cool surface now phyllo is very thin and very very delicate and it

very thin and very very delicate and it

very thin and very very delicate and it dries very quickly and when it dries it

dries very quickly and when it dries it

dries very quickly and when it dries it goes brittle and then you can’t bend it

goes brittle and then you can’t bend it

goes brittle and then you can’t bend it or use it because it cracks so the best

or use it because it cracks so the best

or use it because it cracks so the best thing I do take it out of the fridge

thing I do take it out of the fridge

thing I do take it out of the fridge take it out the pack lay it on your work

take it out the pack lay it on your work

take it out the pack lay it on your work surface and cover it with a cloth

surface and cover it with a cloth

surface and cover it with a cloth now this cloth I’ve rinsed it in cold

now this cloth I’ve rinsed it in cold

now this cloth I’ve rinsed it in cold water and wrung all the moisture on it –

water and wrung all the moisture on it –

water and wrung all the moisture on it – it’s just damn it’s not wet it’s just

it’s just damn it’s not wet it’s just

it’s just damn it’s not wet it’s just damp and I’ve covered the pastry with it

damp and I’ve covered the pastry with it

damp and I’ve covered the pastry with it and it keeps it moist and keeps it from

and it keeps it moist and keeps it from

and it keeps it moist and keeps it from drying out so that’s an important tip

drying out so that’s an important tip

drying out so that’s an important tip right now I’m going to make the filling

right now I’m going to make the filling

right now I’m going to make the filling so I’m taking my little Bowl in goes my

so I’m taking my little Bowl in goes my

so I’m taking my little Bowl in goes my feta cheese oil we want two tablespoons

just scrape all the rest of honey off

just scrape all the rest of honey off there I know there’s a lot together

maybe not that fine

maybe not that fine right and I’m going to put all all this

right and I’m going to put all all this

right and I’m going to put all all this other ingredients to the side and the

other ingredients to the side and the

other ingredients to the side and the filling I’ve just made to the side I’ve

filling I’ve just made to the side I’ve

filling I’ve just made to the side I’ve got my pick time ready

got my pick time ready

got my pick time ready olive oil ready and the pastry brush

olive oil ready and the pastry brush

olive oil ready and the pastry brush ready because as soon as we take the

ready because as soon as we take the

ready because as soon as we take the field pastry out we don’t want to be

field pastry out we don’t want to be

field pastry out we don’t want to be waiting around because it’s going to be

waiting around because it’s going to be

waiting around because it’s going to be drying all the time so take my first

drying all the time so take my first

drying all the time so take my first sheet

lay on my board cover it back up you

lay on my board cover it back up you must remember to do this otherwise it

must remember to do this otherwise it

must remember to do this otherwise it will start drying brush very lightly the

will start drying brush very lightly the

will start drying brush very lightly the bit of olive oil

you just want it very lightly brush

you just want it very lightly brush knock knock damn weather oil sprinkle

knock knock damn weather oil sprinkle

knock knock damn weather oil sprinkle with a few time wings

I’m gonna just put another sheet or feel

I’m gonna just put another sheet or feel on top

just like that okay I’ll cut it down the

just like that okay I’ll cut it down the middle with sharp knife

and that’s the pastry ready to put the

and that’s the pastry ready to put the pie filling on

here’s my filling I’m gonna take a small

here’s my filling I’m gonna take a small spoonful pop it on the middle and one of

spoonful pop it on the middle and one of

spoonful pop it on the middle and one of my pastry sheets maybe a couple more

my pastry sheets maybe a couple more

my pastry sheets maybe a couple more bits

shape it roughly into a rectangle like

shape it roughly into a rectangle like that

that

that doesn’t that be super accurate roughly a

doesn’t that be super accurate roughly a

doesn’t that be super accurate roughly a rectangle I’ll do the other one I’m

rectangle I’ll do the other one I’m

rectangle I’ll do the other one I’m sitting here

No

No first a rule aside a bit like wrapping a

first a rule aside a bit like wrapping a

first a rule aside a bit like wrapping a present less all the sides into pastry

present less all the sides into pastry

present less all the sides into pastry meets in the middle take the bottom up

meets in the middle take the bottom up

meets in the middle take the bottom up and the top down

same thing with parcel to base we should

same thing with parcel to base we should meet in the middle

brought them up

brought them up top-down

now here I got baking sheet I’ve just

now here I got baking sheet I’ve just rubbed with a tiny bit of oil so nothing

rubbed with a tiny bit of oil so nothing

rubbed with a tiny bit of oil so nothing sticks to it I’m gonna lift paisan

and the side with a seal I’m gonna put

and the side with a seal I’m gonna put underneath so the weight of the

underneath so the weight of the

underneath so the weight of the ingredients holds it closed and when you

ingredients holds it closed and when you

ingredients holds it closed and when you made all of them brush with a little bit

made all of them brush with a little bit

made all of them brush with a little bit of oil and pop in the oven