Mediterranean Filo Parcels

If you happen to have some filo pastry left over, why not whip up a quick and yummy lunch of Mediterranean Filo Parcels

Mediterranean Filo Parcels

4 long sheets of filo pastry
Olive oil
6 Pancetta strips
Goats cheese grated
Basil leaves
4 Cherry tomatoes halved
Olives - black or green, sliced or if small add whole.

Pre heat the oven to 170/160c fan
Cut the pancetta into 3cm strips and gently fry until just cooked, this will only take a minute or so.
Line a baking sheet with baking paper. Lay two sheets of the filo pastry out on the baking sheet and lightly brush some olive oil over the tops.
Lay half of the pancetta strips in the middle of the filo pastry. Add half of the grated cheese, tear up some the basil leaves and place on the cheese, add half the tomatoes and olives.
Fold over one side of the filo pastry to cover the filling, repeat with the other side and bring in the sides. Lightly brush with olive oil and continue with the other parcel.
Place in a pre heated oven and cook until golden on top, about 10- 15 minutes.

Simple Tortilla Wraps

I'm a big fan of simple and quick recipes and although I love making bread it is time consuming so if I need to whip up something for lunch then this is the perfect recipe. Tortilla Wraps, they really are so simple to make and take about half an hour...who would have thought! Everyone that has tried my tortilla wraps have all said they are better than shop bought ones...and with only 5 ingredients, all of which you have in your cupboards they are fantastic.

Tortilla Wraps

Ingredients


1 3/4 cups all-purpose flour

3/4 teaspoon salt

1/4 teaspoon baking powder

1/4 cup Butter

1/2 cup Boiling water


Mix the flour, salt, and baking powder together in a bowl. Add butter and work into flour mixture using your hands until it resembles coarse crumbs.
Pour in the hot water. Work flour and water mixture together with a fork and transfer to a cutting board.
Knead the dough until a smooth, about 3 minutes.
Place the dough in a bowl, cover the bowl with cling film, and leave to rest for 15 minutes.
Divide dough into 6 equal parts.
Flour tour worktop lightly and roll out balls of dough with a rolling pin, quite thin.
Heat a dry frying pan over high heat. Place the flattened dough into the frying pan and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. They don't take long but try not to cook them for too long as they will go hard. Place on a plate and cover with cling film or a teatowel to keep them from drying out.Repeat with remaining dough.