*  Exported from  MasterCook  *

                           FILO MUSHROOM PIES

Recipe By     :
Serving Size  : 42   Preparation Time :0:00
Categories    : Appetizers

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       pk           Filo pastry sheets
    3/4   lb           Flat mushrooms (w/o stalks)
    1/2   lb           Onions
  7       oz           Feta cheese
  2       ts           Whole cumin
  2       ts           Coriander seeds
                       - toasted & lightly crushed
                       Butter or oil
  2       sm           Eggs

 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



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