Recipe - Filo Doughwith Chicken And Rice

4 cup Flour
One half tablespoon Salt
2 tablespoon Crisco
Water
One half pound Butter; melted (keep warm)
Cornstarch; (use when
rolling out dough)

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 One half hour. Take small piece of dough and split into 2 pieces. Roll out
these two pieces to 6inch (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 MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Feb 27, 1998