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Fine Wines. Organic Vines. 23 SAVORY FILO TORTA WITH DUCK CURRANTS PINENUTS This savory and rich meat pie is a delicious twist on a traditional Turkish Borek. The light custard keeps the flaky filo moist and easy to cut into wedges. If you cant find duck meat use turkey or chicken thighs. Have the butcher grind or grind it yourself. Serves 8 to 10 1. Heat 2 tablespoons of olive oil over medium high heat in a wide heavy pan. Add the onions and saut over medium heat for 4 to 5 minutes until lightly golden and soft. Season with 1 teaspoon salt and a few grinds of black pepper. 2. Add the ground meat to the onion mixture stir well and saut for another 4 to 5 minutes over medium heat until cooked through. Keep stiring to cook evening and break up the meat into small chunks. Season with 1 teaspoon salt and freshly ground black pepper. 3. Add the currants pine nuts thyme and 5 tablespoons of parsley. Stir well. Turn filling onto a sheet pan to cool. Filling may be made up to 2 days in advance and stored well wrapped in the refrigerator. 4. In a medium bowl beat together 1 egg and 1 egg white reserve the remaining 1 egg yolk in a small bowl for step 13. Beat in the milk water and remaining 1 tablespoon of parsley. Season with 1 teaspoon salt. Stir well. 5. Preheat the oven to 375 degrees F. 6. Grease a 10-inch round ceramic baking dish with 1 tablespoon olive oil. Line with 2 sheets of filo pastry layered on top of one another to form a cross. Let the edges of the filo drape over the sides. 7. Spread 3 tablespoons of milk mixture evenly over the pastry. 8. Lay 2 more sheets of filo pastry as before. Spread 3 tablespoons of milk mixture evenly over the pastry. Gently press the sheets into the edges of the dish. 9. Lay two more sheets as before then spread 3 tablespoons of milk mixture evenly over the pastry. 10. Sprinkle the ground meat and onion mixture evenly over the milk mixture and pastry. 11. Place 2 more sheets of filo pastry over the filling and press gently. Spread 3 tablespoons of milk mixture evenly over the pastry. 12. Lay 2 more sheets of filo and spread 3 tablespoons of milk egg mixture evenly over the pastry. Then lay the last two sheets of filo pastry. 13. Whisk the remaining milk mixture with the reserved egg yolk and remaining 1 tablespoon of olive oil . 14. Brush the top of top of the filo heavily. Take the edges of the top sheet of filo and fold over the top of the torta. Drizzle with the milk mixture. 15. Continue folding the edges of each filo layer over the top and sprinkling with milk mixture until you reach the bottom sheet of filo. Fold this over the top and brush with all of the remaining milk mixture. 16. Place in the preheated oven and bake for 35-40 minutes until the pastry puffs and sizzles and the top turns golden brown. 17. Remove from the oven and cover with a clean kitchen towel to keep moist and cool for 10 minutes. Torta can be turned out onto a serving plate or sliced into wedges in the dish. Serve warm or at room temperature. Note If using frozen filo pastry keep the package sealed and thaw overnight in the fridge. Bring to room temperature 1 hour before use. Keep the filo pastry sealed until just before use. Once dough is unsealed unroll so sheets are flat and cover with a lightly damp cloth to keep sheets pliable as you work. This keeps the sheets from drying out which makes them less manageable. 12 sheets of filo pastry thawed 4 tablespoons extra virgin olive oil 1 large yellow onion finely chopped about 2 cups Kosher salt and freshly ground black pepper to taste 1 pound ground duck turkey or chicken thigh cup currants cup pine nuts toasted coarsely chopped 1 teaspoon finely chopped fresh thyme leaves 6 tablespoons finely chopped parsley divided 2 large eggs 1 cup whole milk cup water