Potato and Leek Phyllo Pastry
Ingredients
- 3 Russet potatoes same size
- 1/2 Yellow Onion
- 2 Leeks
- 1.5 tsp Ground Black Pepper
- 1 tsp Vegetable Seasoning such as McCormick's
- Salt to taste
- 1/2 lb Phyllo Dough Sheets thawed if frozen, more if needed
- 1 tbsp Olive oil
Instructions
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Shred Potatoes and Onion, and roughly chop leek. Mix, then add black pepper, Vegetable Seasoning and salt to taste. Add 1 tsp. Olive oil and mix everything again (It makes about 2 1/2 cups).
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Preheat oven on 400F (200C).
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Heat skillet and add a drizzle of oil, saute potatoes, onions and leek mixture for 5-6 minutes, on medium high heat. Stir constantly, so it doesn't burn, and the mixture is halfway cooked.
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If filo sheets are thawed, then take two sheets at a time (cover the rest with the kitchen towel while working). Add about 2 tablespoons - try to be more in the middle. (See pic.)
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Roll ones, then fold in sides, roll until the end.
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Oil the baking pan, it can be rectangular baking pan too.
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Place each roll into the baking pan, and don't brush oil on the pastry, but a tap with the brush so thin dough wouldn't break.
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Bake for 30-35 minutes or until the dough is golden brown.
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Take it out of the oven and cover with a clean kitchen towel for 5 minutes, before serving.
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Serve with salad or any other side dishes.
Recipe Notes
- Make sure to roll it carefully, that is why I use two sheets so it can hold filling better, but it also gives a nice bite. You can fill it with sauteed ground beef and onions, or anything else that you wish.
- Make sure that you place leftover filo dough sheets in a closed large Ziploc bag to prevent from drying (fridge). It can also be placed in the freezer.
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