Brik Pastry

[achookwoman]

Thanks to Frozzie and Marie for pointing me in the right direction,  i have just made 18 beautiful tissue paper thin pancakes. These Briks are used to wrap an assortment of fillings both savory and sweet.
Can be shallow fried or baked.
It is important to have the correct equipment,  but most kitchens will have what is required.  The TMX makes it that much easier.!

You need
a saucepan, this will hold water that will simmer.
a non stick pancake pan, which will sit on top of and cover the saucepan.
can of oil spray,  I use olive oil
small spatula that can be used with non stick pan
clean tea towel
large flat plate
sheet of kitchen paper,  for cleaning pan of crumbs ,  if necessary
large pastry brush, mine is 8cm wide.
wide basin or jug that the pastry brush will fit in.

Ingredients

240g of bread flour
45g of fine semolina
1 teaspoon of salt 2 cup of water,  500mls
1 Tablespoon of lemon juice
1Tablespoon of olive oil

Place all in TMX, 20seconds/ speed 7
Pour into jug/bowl and place in fridge for 30 mins.

Heat non stick pan over simmering water.
brush paste mix over pan up to the edges,  if it looks too thin , lightly brush another layer over top of first layer.
When the edges have dried out,(they will look like tissue paper) ease the thin disc away from the edge., firstly with the spatuls and then with your fingers.
IF THE STEAM BURNS YOUR FINGERS,  THEN IT IS NOT COOKED AND WILL TEAR.  carefully lower it into the pan and cook for another minute.
When cooked place on large plate, spray lightly with oil and cover with tea towel.
When all are cooked and cool, wrap in plastic wrap and refrigerate for up to 5 days.
Can be frozen.

It would cost about $11 to buy this amount. This cost less than $1.

I am going to use curry mince and Jamie Oliver's recipe for mini Crab Briks,  first off.   I will bake them.

[trudy]

Thanks Bess, Brik pastry is quite hard to get here so it's nice to know that I can now make it when needed.

[achookwoman]

Trudy,  very easy,  and I have had great fun with it.  I have made an Apple Rhubarb and custard ' Tart',  some curried crab Bruk shapes, and a couple of baskets. 

[achookwoman]

Tart,  bit over cooked.  Cooked the top separately.

[achookwoman]

Curried crab,  in Brik pastry

[Emme]

  Looks delicious Chookie.   Must give it a go.  Thank you


Marie

[judydawn]

How's the taste Chookie?  You sure love experimenting, good on you.

[cookie1]

Chookie thank you for this. I can't wait to try it. I don't use filo often as I always have so much left and then it sits in the freezer until it dies.

I can think of lots of uses for this. It will be lovely to put leftovers in to serve for dinner the next night.

[achookwoman]

How's the taste Chookie?  You sure love experimenting, good on you.

Judy, crisp and crunchy even when baked,  although most people shallow fry it.
Cookie,  you could make 1/2 the mixture.  I had 2 lots going at the same time.  I wrapped 2 sheets around some to see how it went.  Good.  the one in the photo is just one sheet.  very good to use up leftovers.

[trudy]

Photo's are great Bess.

[goldfish]

Chookie, this is amazing!  Pre TMX and certainly pre-forum I wouldn't NEVER have even entertained the idea of attempting something like this . . . Thank you!! Might take me a few goes, but we should get there eventually . . . 

[achookwoman]

GF,  not all that difficult really.  Good fun to try something different.  I put some sheets in the fridge,  covered with plastic and they are still OK.

[achookwoman]

charm,, certainly have a go.  there is a video on the computer that demonstrates technique.  have fun.

[Frozzie]

Yay chookie.. Excellent will have to have a go of making this.. Used to love these savoury little morcels in a local morrocan restaurant well ex... Yummm

[obbie]

will have to make this on the weekend.