CRISPY & FLAKY Phyllo Goulash - Baklava but make it SAVORY
Today we're making Goulash, the Savoury version of Baklawa. It's essentially a meat or vegetarian filling sandwiched between two layers of Phyllo pastry. The top and the bottom are made up of 8+ individual layers of Phyllo with butter between them. I'll show you how to make this using both Phyllo (Filo) or Puff Pastry.
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00:00 Intro + What is Goulash
01:13 Making Clarified Butter
02:44 Cooking the beef filling
03:54 Assembling the Goulash
06:53 Cooking the Goulash
07:38 Making Puff Pastry Goulash
09:09 Presentation and taste test
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Ingredients for Phyllo version:
1kg (2 lbs) Beef Mince
500g (1lb) Pack of Phyllo (Filo) pastry
250g (1/2 lb) Butter
150ml (2/3c) whole milk
2 Medium Brown (Spanish) onions
3 Garlic cloves
2 Tbsp Olive Oil
2 Tsp Salt
1 Large Egg or 2 Small Eggs
1/2 Tsp Pepper
1/2 Tsp Bharat (Optional)
Spinach Filling
Directions for Beef Filling:
1. Dice the onions into small cubes and mince your garlic
2. Add Olive oil to a pan on medium-high heat and add the onions, Saute for 2-3 minutes
3. Once the onions have softened add the garlic and saute for 5 minutes until onions are opaque, add any other vegetables you want now
4. Add the Salt, Pepper & any other seasonings you would like to the onions, stir, then push to one side of the pan
5. Add the Minced beef to the pan and press in firmly, allow it to brown for 5 minutes
6. Break the meat into sections and flip, allow it to fry for 4-5 minutes before breaking it up into small pieces with your spatula
7. Mix the onions into the meat and cook until a deep brown colour, remove and set aside
How to clarify butter:
1. Place your butter in a pot to melt on high heat until completely liquefied
2. Allow it to come to a boil and it will foam up
3. Your clarified butter is done cooking when you can see the golden melted butter in the pot, pour out into a jug to cool
Note: Make sure not to pour out any of the cooked milk solids into the jug.
How to assemble the Phyllo:
1. Prepare a 9 X 12 inch (22 X 30 cm) deep baking dish by brushing the base and walls with clarified butter
2. Lay a phyllo sheet in the dish allowing any excess to run up the walls of the dish
3. Using a pastry brush, coat the sheet from corner to corner with a thin layer of clarified butter. (You must coat all the surface including any excess pastry)
4. Place another Phyllo sheet on top, and press out any air bubbles. Allow it to adhere to the sheet below it. Coat it in butter once more and repeat this process until you have a minimum of 8 layers of phyllo
5. Using a sharp knife, trim off any excess phyllo that is running up the walls of the dish
6. Brush your topmost layer of phyllo with butter, then pour on your meat filling. Spread it out into one even layer from edge to edge
7. Place a sheet of Phyllo on top of the filling and then repeat the layering/laminating process with a minimum of 8 layers of Phyllo
8. When adding your last layer of Phyllo, trim any excess off the walls before placing it, then brush the top surface with butter
9. Using a sharp knife slice your pastry into equal sized portions, use a ruler to get accurate edges
10. Whisk together your milk and egg into an egg wash and then pour it evenly over the Goulash
11. Bake in a 180c or 350f oven for 40 minutes, rotating at the halfway point. Remove when it is Golden Brown all over and bubbling
12. Allow to cool for a minimum of half an hour before serving (it will be really buttery, that will be reabsorbed when cooled)
How to assemble the Puff Pastry Version:
When making the puff pastry version, you only need to do about half to two thirds of the filling amount. You will also need 2-3 300g (10.5 oz) pre-rolled puff pastry sheets.
1. Prepare a 9 X 12 inch (22 X 30 cm) deep baking dish by brushing the base and walls with clarified butter
2. Add a layer of pre-rolled puff pastry to the bottom of the dish and trim off any excess
3. Add half of your filling on top of the pastry in an even manner
4. Lay another layer of puff pastry on top
5. Add the remaining fill on top of this layer of puff pastry
6. Add the last layer of pastry then slice into portions
7. Make an eggwash like above and then pour onto the dish
8. Bake for 40-50 minutes until the top layer puffs up well
9. Allow to cool for 30 minutes before eating.
Note: The bottom two layers will not puff up, due to the weight of the layers above them and the eggwash holding everything in place. If you want them to crisp up, then I suggest rolling out a single layer of Puff Pastry into 2 thin layers then using them for the bottom and middle.
Chicken Pot Pie w Phyllo! https://robinmillercooks.com/f/chicken-pot-pie-with-phyllo #chickenpotpie
Mouthwatering Chicken Mushroom Phyllo (filo) A Flaky Delight! #phyllo #cooking #pastry
Mouthwatering Chicken Mushroom Phyllo | A Flaky Delight!
Description:
???? Get ready for a culinary adventure that'll make your taste buds dance! ????
???? Introducing our heavenly Chicken Mushroom Phyllo recipe - a symphony of flavors that will leave you craving for more! ????
???????? Join us in the kitchen as we unravel the secrets to creating this crispy, golden-brown masterpiece that's as easy to make as it is delicious! From tender, succulent chicken to earthy mushrooms, all nestled inside layers of delicate, flaky phyllo dough, this dish is a true showstopper.
???? And let's not forget about the creamy cheese sauce that takes this dish to a whole new level of indulgence! ????
???? In this video, we'll guide you step-by-step through the process, sharing pro tips and tricks to ensure your Chicken Mushroom Phyllo turns out perfectly every time.
???? Whether you're a seasoned home cook or a kitchen newbie, this recipe is a must-try! It's ideal for family dinners, special occasions, or even a cozy night in. Your guests will be blown away by your culinary skills!
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???? Get the full list of ingredients and detailed instructions in the video. Remember to share your recreation with us on Instagram using #ChickenMushroomPhyllo. We can't wait to see your creations!
???? If you love the idea of combining crispy, flaky pastry with savory chicken and mushrooms, you won't want to miss this! Watch the video now and embark on a culinary journey that's destined to go viral!
#chickenmushroom #deliciouseats #recipetutorial #foodiefaves delivers great quality recipes with something for the whole family. with the wine pairing to match.
00:00 Introduction
00:24 What Ingredients You'll Need
01:17 Protecting Your Filo
01:28 Preparing the Filling
02:39 Layering the Filo
04:19 Filling your Filo
05:04 Preparing for the Oven
05:37 Let Your Taste Buds Decide
Chicken and Mushroom Pie | Phyllo
#chicken #chickenpierecipe #chickenandmushroom #phyllo #pie
Chicken & Mushroom Pie
1/4 cup oil
1 medium onion diced
3 cloves minced garlic
1 chillie (optional)
500g chicken fillet cubed
1/2 tsp pepper
Salt fo taste
250g mushroom diced
50g mushroom soup or 2 tblsp plain flour
1/4 cup cream
2 cups milk
7 sheets phyllo pastry
30g melted butter
Spicy Phyllo Chicken Rolls recipe
What about an appetizer that is easy to make, delicious, and will not last long on your table. You can even make it ahead of time, freeze it and whenever you want them ready, just put them straight from the freezer into the oven and they are ready in no time...
➡Ingredients:
2 tbsp vegetable oil
2 tbsp olive oil
2 onions finely diced
2 peppers finely diced
1 kg chicken breast small cubed
1 1/2 tsp salt
1/2 tsp black pepper
1 tsp paprika
1/2 tsp oregano
1/2 tsp cumin
1 tbsp tomato paste
3 garlic cloves
2 tbsp hot sauce
1 package of phyllo dough ( 450 g )
to brush phyllo dough use 1/3 cup melted butter and 1/4 cup vegetable oil
bake at 375 degrees
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Greek Chicken & Phyllo Pies (Air Fryer & Oven Recipe) Kotopita
My Air Fryer: (affiliate)
Get the Recipe here:
Ingredients
8-10 sheets of (#4) phyllo
4 oz (113g) butter, melted
optional: sesame seeds for garnish
For the Filling:
1 and 1/2 pounds (680g) boneless chicken thighs
2-3 tablespoons balsamic vinegar
2-3 tablespoons olive oil
salt, to taste
black pepper to taste
8 oz (226g) cream cheese, softened
1 cup shredded mozzarella cheese
4 oz (113g) feta cheese
1 egg
4 scallions, thinly sliced
1 large roasted red pepper, diced
a pinch of crushed red pepper flakes
Instructions
Prepare the chicken: Place the chicken in a tray and drizzle the olive oil and vinegar over it. Season both sides with salt and pepper.
Air Fryer Instructions: Preheat the air fryer to 400 °F for 5 minutes. Add the chicken to the basket and cook for 10 minutes on one side. Flip and cook 5 additional minutes on the other side. Set aside to cool.
Oven Instructions: Preheat the oven to 400 °F, 200 °C. Bake the chicken for about 25 minutes or until the internal temperature reaches 165 °F.
Make the Filling:
In a large mixing bowl combine the cream cheese and scallions and mix together. Add the remaining filling ingredients. Chop the chicken and add to the filling. Mix together until incorporated.
Assemble the pies: Place a sheet of phyllo onto a clean work surface and drizzle butter on top. Layer another sheet of phyllo over it and drizzle with butter.
Place 4 tablespoons of filling in the center and fold the sides over the filling drizzling butter before each fold. Place the pie seam-side down on a baking tray lined with parchment paper. Brush the tops of the pies with butter and sprinkle sesame seeds on top.
Air Fryer Instructions: Set the air fryer to 350 °F and bake the pies for 15 minutes or until golden and crisp.
Oven Instructions: Preheat the oven to 350 °F, 180 °C and bake on the center rack for about 50 minutes or until golden and crisp.
Serve the pies warm with tztaziki on the side. Kali Orexi!
Notes
Freezer Instructions: Assemble the pies and freeze until set. Transfer to freezer-safe bags or wrap the tray tightly with plastic wrap. They will keep fresh in the freezer for up to 3 months. Bake them frozen in a preheated oven (350 °F) until golden. About an hour.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes