Filo dough/with chicken and rice

Yield: 1 Servings

Measure Ingredient
4 cups Flour
½ tablespoon Salt
2 tablespoons Crisco
Water
½ pounds Butter; melted (keep warm)
Cornstarch; (use when rolling out dough)

Mix flour, salt, Crisco and add enough water until smooth and elastic.

Knead for 5 minutes. Let stand overnight. Next morning, put in refrigerator for ½ hour. Take small piece of dough and split into 2 pieces. Roll out these two pieces to 6-inch (circles) in diameter. Put 2 circles on top of each other with small amount of melted butter, sprinkled. Roll out large enough to fit your buttered pan, paper thin. Make 5 more. Total 6 layers for bottom. Put in filling and sprinkle with melted butter; repeat 6 layers for top. Same as bottom. Fold bottom layer over top layer and sprinkle butter over top layer and crust. Bake at 400 degrees. When light brown, turn oven to 350 degrees for about 45 minutes total baking time.

Source: Cookbooks On/Line!

MasterCook formatted by Martha Hicks using Buster 20.c.

Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Feb 27, 1998

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