see recipe 
Filo Pies with Roasted Duck Leg and Bulgur
Starters
90 minutes
for 10 portions
Medium
Ingredients:
- 2 duck legs "Penelope"
- 500 g filo pastry sheets
- 130 g grated yellow cheese
- 120 g butter
- 3-4 stalks of spring onion, sliced
- 150 g rice
- 1 small bunch of parsley, finely chopped
- 2 tbsp olive oil
- 2 tbsp sesame seeds
- 1 egg for brushing
- 1 tbsp cream or fresh milk
- salt and black pepper to taste
Prepraration:
- Pat dry the legs with a paper towel, season with salt and pepper. Place on a baking tray lined with baking paper and cook for 50 minutes at 170°C. Switch to grill/broiler mode and cook for another 8-10 minutes, until the skin is golden and crispy.
- Place the rice in a saucepan, cover with water, add a pinch of salt. Cook for 20 minutes over medium heat. Then drain the excess water, place in a bowl and set aside.
- Separate the meat from the bones and cut into small pieces. Add the cheese and onion, season with salt and pepper and mix.
- Brush the filo pastry sheets with melted butter, add 2 tbsp of the filling and roll up. Arrange on a baking sheet lined with parchment paper, brush with the remaining butter, then with the egg beaten with the milk and sprinkle with sesame seeds.
- Preheat the oven to 190°C and bake for 20-25 minutes. Cool briefly before serving.
