Filo Dough/with Chicken and Rice

Categories: Chicken

Serves: 1 Servings

Ingredients:

4 c Flour
1/2 tb Salt
2 tb Crisco
Water
1/2 lb Butter; melted (keep warm)
Cornstarch; (use when
-rolling out dough)

Instructions:
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 1/2 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" on
Feb 27, 1998

Previous: Filo Chicken | Next: Filo Mushroom Pies