Delicious Recipe for Octopus Pastries with Filo Pastry

Delicious Recipe for Octopus Pastries with Filo Pastry

Ingredients

chopped onion

100 g

chopped garlic

1 tsp

leek

1 unit (± 200 g)

extra virgin olive oil

4 tbsp

red pepper

60 g

yellow pepper

60 g

leftover cooked octopus

250 g

frozen chopped coriander

2 tbsp

ground black pepper

1 tbsp

filo pastry

1 pack (250 g)

Preparation

Step 1

Heat the onion and garlic with the leek cut into thin slices and half of the olive oil. Cook for about 5 minutes, stirring occasionally, until the vegetables are soft.

Step 2

Add the peppers cut into strips and cook for another 5 minutes. Meanwhile, chop the leftover octopus into small pieces and add to the vegetables.

Step 3

Sprinkle with chopped coriander and freshly ground pepper, mix well and remove from the heat. Leave to cool slightly.

Step 4

Preheat the oven to 180ºC, fan-assisted.

Step 5

Pour the remaining olive oil into a bowl and lightly brush each sheet of filo pastry, fold into three parts and place a portion of the octopus filling on one end. Fold the strip of pastry over itself, in a triangle, so that the filling does not come out. Repeat the procedure with the remaining pastry and filling.

Step 6

Place the pastries on a baking tray lined with baking paper, brush them with olive oil and bake for about 20 minutes or until golden and crispy.