Recipe By : Philippa Davenport
Serving Size : 42 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Filo pastry sheets
3/4 lb Flat mushrooms -- no stems
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
3x10" long and brush on one side only with melted butter. Put a
rounded metal 1 ts mixture near the short edge of the buttery side
of the first pastry strip, about 1" 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 length 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 to 375°F
(180 to 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.
