Chop the onion finely and soften it in a little butter
or oil, then fry hard until frazzled. Remove and
reserve. Dice the mushrooms and fry them in the fat
remaining in the pan; stir and turn them as necessary
to drive off most of their moisture and to concentrate
flavour. Mix the two vegetables together and season
with plenty of salt and pepper. Stir in the cumin,
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 damp cloth to prevent drying out. Cut
each sheet into strips about 3 x 10 inches long and
brush on one side only with melted butter. Put one
rounded metal teaspoonful of the mixture near the
short edge of the buttery side of the first pastry
strip - about 1 inch from the bottom and slightly to
the left-hand side. Fold the bottom right-hand corner
of the pastry diagonally over the filling to make a
triangle. Continue folding the pastry at right angles
up the whole lenghth of the strip so you end up with a
neat little triangular parcel. Make more little pies
in the same way until all the filling is used up.
To cook, simply brush the pies all over with melted
butter or oil, arrange them side by side on baking
trays and bake at 350-375 F (180-190 C) gas mark 4/5
for about 20 minutes, until the pastry is golden and
crisp. It is best to turn the pies over after the
first 10 minutes and brush with more butter 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
