If you’d like, remove the stems from a few fresh bay leaves and grind them in a spice grinder or food processor, then rub them through a fine sieve and sprinkle the top of the pie with the dust. If ...

If you've never baked with phyllo dough or phyllo pastry (also known as "filo"), it's time to do so! It may seem fragile and tricky to work with the texture of phyllo—that feels more like crepe paper ...

This crisp, golden filo traybake is layered with fragrant ginger-spiced butter and mincemeat and finished with crunchy walnuts. The light, flaky pastry contrasts beautifully with the warm, sticky ...

"This pie is a perfect way to use up any leftover Christmas ham but would work equally well with turkey or a mixture of both. The flavor of the pastry is just amazing making it perfect for a special ...

A bubbling pot of chicken and vegetables scented with aromatics and laced with cream is one of mealtime’s greatest pleasures. And this twist on the classic will change the way you make chicken pot pie ...

This flavoursome chicken and leek pie uses ready-made sheets of filo pastry for a light and crispy topping. Plus, the recipe calls for leftover cooked chicken and store bought pastry which makes it ...

Every cook should have a few tricks up their sleeve; phyllo dough is one of our favorites. The paper-thin dough—which is common in Mediterranean and Middle Eastern cuisine—bakes up impossibly flaky ...

Using filo pastry is a quick trick. You can buy the filo pre-made and it makes nice parcels when layered up in a bun tin Michelle Darmody: "It is best to ensure the filo dough is defrosted before ...