How much more delicious though to make your recipes en papillote- but in an edible bag?
If you use filo pastry or feuilles de brick - or wontons or spring roll wrappers- then you can do just that.
For Salmon en Papillote, lay your pastry circle (or rectangle) out in a baking tray and coat it liberally with melted butter or liquid Flora.
Seal up the parcel and brush with more melted butter.
|Salmon en Papillote|
Use the same principle for vegetarian parcels- tomatoes, courgettes, leeks, mushrooms, asparagus all work well if thinly sliced and sauteed in a little butter or oil before wrapping.
You can add feta cheese or mozzarella if you like too. Just take a look at what you have in the fridge or veg drawer and draw up a combination that you like, wrap it in the buttered pastry and bake.
|Vegetables en Papillote|
I tried out the same idea using banana and chocolate for a sweet version- scrumptious!
|Banana and Chocolate en Papillote|
You can also make Pastillas- like these chicken ones:
500g minced cooked chicken
100g of chopped almonds
1 tsp ras-el-hanout
1 tsp cinnamon
1 tsp ginger
1 circle or rectangle of filo/brick pastry per person
Soften the onion in oil and add the minced chicken and spices. Season with salt and pepper and then lay onto your pastry rectangle or circle and roll up, tucking in the ends like a wrap.
Brush well with melted butter or liquid Flora and bake at 180 degrees for 15 minutes until crispy. Serve sprinkled with sesame seeds and cinnamon.
Leftover pastry can be made into sweet or savoury samosas
or baked until crispy and layered with fruit to make mille feuilles.
You can even wrap some around an After Eight dinner mint and bake in the oven for an indulgent chocolate treat!
Well, it would be a shame to waste it, wouldn't it?