How To – make filo pastry, from ‘Jamie Does…’

I’m going to show you how to make honey
feta phyllo pies first of all you need
to take your pastry out of its pack and
lay it next to where you’re going to be
working on a cool surface now phyllo is
very thin and very very delicate and it
dries very quickly and when it dries it
goes brittle and then you can’t bend it
or use it because it cracks so the best
thing I do take it out of the fridge
take it out the pack lay it on your work
surface and cover it with a cloth
now this cloth I’ve rinsed it in cold
water and wrung all the moisture on it –
it’s just damn it’s not wet it’s just
damp and I’ve covered the pastry with it
and it keeps it moist and keeps it from
drying out so that’s an important tip
right now I’m going to make the filling
so I’m taking my little Bowl in goes my
feta cheese oil we want two tablespoons
runny honey four teaspoons
don’t ask me super exact with this
Oh
and two teaspoons of dried oregano
just scrape all the rest of honey off
there I know there’s a lot together
maybe not that fine
right and I’m going to put all all this
other ingredients to the side and the
filling I’ve just made to the side I’ve
got my pick time ready
olive oil ready and the pastry brush
ready because as soon as we take the
field pastry out we don’t want to be
waiting around because it’s going to be
drying all the time so take my first
sheet
lay on my board cover it back up you
must remember to do this otherwise it
will start drying brush very lightly the
bit of olive oil
you just want it very lightly brush
knock knock damn weather oil sprinkle
with a few time wings
I’m gonna just put another sheet or feel
on top
just like that okay I’ll cut it down the
middle with sharp knife
and that’s the pastry ready to put the
pie filling on
here’s my filling I’m gonna take a small
spoonful pop it on the middle and one of
my pastry sheets maybe a couple more
bits
shape it roughly into a rectangle like
that
doesn’t that be super accurate roughly a
rectangle I’ll do the other one I’m
sitting here
No
first a rule aside a bit like wrapping a
present less all the sides into pastry
meets in the middle take the bottom up
and the top down
there’s parcel one
same thing with parcel to base we should
meet in the middle
brought them up
top-down
now here I got baking sheet I’ve just
rubbed with a tiny bit of oil so nothing
sticks to it I’m gonna lift paisan
and the side with a seal I’m gonna put
underneath so the weight of the
ingredients holds it closed and when you
made all of them brush with a little bit
of oil and pop in the oven
you