Let’s Make It!
Watch Us Make It!
- First step, that morning or the night before place the bag of John Soules Foods Beef Fajitas and Filo Pastry out of the freezer and transfer to the refrigerator.
- You want to work with thawed ingredients on this one.
- Preheat oven to 375°F
- Pour out all thawed John Soules Foods Beef Fajitas onto a cutting board.
- Mince it fine.
- These have to stuff inside filo pastry, make it fine.
- Mince Red Bell Pepper, Green Onion, Garlic.
- Chop basil, pre-juice and measure lemon, pre-measure your wine.
- In a large skillet, heat olive oil, add your root vegetables, salt & pepper, and simmer until starting to turn glassy.
- Be careful with the salt, the beef fajitas are seasoned and the cheese is salty plus there will be salt on the pastry.
- Add the minced John Soules Foods Beef Fajitas and quickly add your lemon juice with the wine to steam, leave off the lid so the liquid evaporates.
- When the liquid is almost gone, add the chopped basil, stir, then let it steam briefly, about 30 seconds.
- Squeeze in your goat cheese.
- Stir it around to get it spread evenly and then remove from heat.
- You don’t want to melt it into soup at this point, it will melt more while baking.
- It’s best to let it rest and get thick again so it is only slightly warm before putting stuffing it into the Filo, it will be easier to work with.
- Pastry Glaze:
- In a mixing bowl whisk together your eggs, olive oil, and melted butter.
- Lightly moisten 2 kitchen towels.
- Place your full stack of Filo pastry upon one towel.
- Remove 1 sheet of Filo and place upon your cutting board.
- Cover the unused Filo with the 2nd moist towel so the Filo doesn’t dry and start cracking.
- Quickly paint the Filo with the glaze.
- No need to be perfect just glaze.
- Don’t over soak, lightly paint to moisten, just cover the sheet.
- Lay another sheet directly on top of your first one, repeat with glaze.
- Repeat with a 3rd. Repeat with a 4th.
- With a tablespoon, scoop a mound of stuffing and place it in a bottom corner of your filo.
- Repeat in the bottom center, and the remaining bottom corner.
- With your knife make 2 lengthwise slices through your filo leaving 3 long strips with a ball of stuffing at the bottom.
- From a bottom corner, fold a triangle over the stuffing, then keep folding that strip like a flag, triangle over triangle, over triangle.
- Seal any loose bits, give it a quick paint of glaze, place on a baking sheet.
- Repeat for the next two.
- Make another stack of 4 sheets of glazed Filo, stuff and fold those too.
- You should have enough stuffing to do this process 4 total times, therefore, a dozen pastries.
- Grease baking sheet.
- Place the pastries to fit on baking sheet.
- Just before popping them in the oven, give them a final touch up of glaze, then sprinkle some coarse sea salt all over the tops.
- Cook at 375°F for 18-20 minutes. Watch them carefully and remove when golden color.
- Serve with a side salad and some wine!