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foodarchive
Filo pastryThursday 21 February 2002
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Filo pastry is the most appealing and also the most common of the many doughs used in the Middle East.

In the latest in our series of recipes from her cookery book Tamarind and Saffron, food historian and cookery writer, Claudia Roden showed Anna McNamee how filo pastry can be used to make the ultimate savoury finger food - Filo Triangles with Minced Meat, Onions and Pine Nuts.
Tamarind and Saffron by Claudia Roden, published in paperback by Penguin Books, ISBN: 0140466940, £14.99


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