Filo Pastry

• 85 g/3 oz strong plain flour
• 25 g/1

Sieve the flour, cornflour and salt together, make a well and add the oil and about half the water. Mix into the flour and continue adding more water until the dough is smooth and does not stick to the hands. The dough should then be covered with a damp cloth and left to rest in the refrigerator for a minimum of 2 hours. (The paste will not be elastic enough if left for a short