Fillo Pastry

To Make Pastry: Open package, cut roll of pastry into thirds. Unroll one of them, lay out flat so you can easily take the 1/3-sheets of it. Take one, lay out flat on wax paper. Brush both ends with melted butter, brush middle area sparingly with butter. Put 1 to 2tablespoons of filling at an end. Roll over it once. Now fold it up like a flag gets folded, into triangles. When you reach 1 fold away from other end, slide the whole thing down your paper, & put another sheet on the end. Brush meeting area, brush other end, brush middle sparingly. Continue folding. At end, stick still a third sheet on. Thats the last one. When its all folded, brush some butter on outside. Put on wire rack off to side. For cooking, put wire rack over pan or cookie sheet, cook at 400 for 15-20 min. (check em after 12 or so, theyre done when they look golden-brown). You can also use only 2 sheets per pastry, but theyre more fragile. The skin gets firm after sitting 15 min on a counter as the butter hardens.. The non-meat ones should last a while if in a freezer bag. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip