Filo Mushroom Pies are a traditional Greek dish that is made with a variety of mushrooms, onions, and spices. The pies are then wrapped in filo dough and baked until golden brown.
Chop the onion finely and soften it in a little butter or oil, then fryhard until frazzled.
Remove and reserve.
Dice the mushrooms and fry themin the fat remaining in the pan; stir and turn them as necessary to driveoff most of their moisture and to concentrate flavour.
Mix the twovegetables together and season with plenty of salt and pepper.
Stir in thecumin, coriander and grated cheese.
When cool bind with the beaten eggs.
Unwrap the pastry one sheet at a time.
Keep the rest covered with a dampcloth to prevent drying out.
Cut each sheet into strips about 3 x 10inches long and brush on one side only with melted butter.
Put one roundedmetal teaspoonful of the mixture near the short edge of the buttery side ofthe first pastry strip - about 1 inch from the bottom and slightly to theleft-hand side.
Fold the bottom right-hand corner of the pastry diagonallyover the filling to make a triangle.
Continue folding the pastry at rightangles up the whole lenghth of the strip so you end up with a neat littletriangular parcel.
Make more little pies in the same way until all thefilling is used up.
To cook, simply brush the pies all over with melted butter or oil, arrangethem side by side on baking trays and bake at 350-375 F (180-190 C) gasmark 4/5 for about 20 minutes, until the pastry is golden and crisp.
It isbest to turn the pies over after the first 10 minutes and brush with morebutter or oil.
For even crisper results the pies can be deep-fried.
Source: Philippa Davenport in Country Living (British), September 1988.
Typed for you by Karen Mintzias .
Ingredients
Directions
Chop the onion finely and soften it in a little butter or oil, then fryhard until frazzled.
Remove and reserve.
Dice the mushrooms and fry themin the fat remaining in the pan; stir and turn them as necessary to driveoff most of their moisture and to concentrate flavour.
Mix the twovegetables together and season with plenty of salt and pepper.
Stir in thecumin, coriander and grated cheese.
When cool bind with the beaten eggs.
Unwrap the pastry one sheet at a time.
Keep the rest covered with a dampcloth to prevent drying out.
Cut each sheet into strips about 3 x 10inches long and brush on one side only with melted butter.
Put one roundedmetal teaspoonful of the mixture near the short edge of the buttery side ofthe first pastry strip - about 1 inch from the bottom and slightly to theleft-hand side.
Fold the bottom right-hand corner of the pastry diagonallyover the filling to make a triangle.
Continue folding the pastry at rightangles up the whole lenghth of the strip so you end up with a neat littletriangular parcel.
Make more little pies in the same way until all thefilling is used up.
To cook, simply brush the pies all over with melted butter or oil, arrangethem side by side on baking trays and bake at 350-375 F (180-190 C) gasmark 4/5 for about 20 minutes, until the pastry is golden and crisp.
It isbest to turn the pies over after the first 10 minutes and brush with morebutter or oil.
For even crisper results the pies can be deep-fried.
Source: Philippa Davenport in Country Living (British), September 1988.
Typed for you by Karen Mintzias .
