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Roll out the pastry, lay it over the dish and mould it around the side of the dish so it holds in place.
Wet the edges of the pastry, lay the second disc on top and firmly press together to make a tight seal.
Similar(57)
Assemble the pastries: lay a sheet of filo on a clean work surface, wide side before you.
Roll out the remaining pastry and lay it on top.
Roll the remaining pastry and lay it over the top.
4 Unroll the pastry and lay it over the pan.
Dampen the edges of the pastry then lay the lid on top.
Unfold the sheet of pastry and lay it flat on a lightly floured work surface.
Separate the first sheet of pastry and lay it on the work surface, keeping the remaining sheets covered to prevent them from drying out.Divide into three equal strips and brush each strip lightly with the melted butter.
You will need to fold the pastry into pleats so the pastry will lie flat.
Only after he was fully satisfied with his work did he turn back to the 30 year old pastry chef lying on the ground, and let off another round.
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