I bloody love filo pastry. Crispy, buttery and melt-in-the-mouth, can’t get enough of it. I’ve pressed it into service here (ready-rolled stuff -blow making it from scratch!) atop an unctuous savoury pie.
The filling is dead easy. Turkey is fried to browning, then a few chopped broccoli florets are added. After a few minutes a can of Baxter’s Ham, Broccoli & Stilton soup is added, and once warm put into a dish and topped with pastry. Lovely.
