There’s just some short cuts in life that are too good to miss. Using bought Filo pastry is definitely one of them. I’d love to say I always make my own pastry but life really is too short when it comes to Filo.
The secret to working with Filo (or sometimes known as Phyllo) is to be quick. I only have out of the fridge exactly the amount that I need as it dries out and becomes difficult to work with pretty soon. I have my butter melted ready to spread on each layer and the fillings ready to go. Time is definitely of the essence.
I like my parcels to have 3 layers of pastry but you can get away with just 2. I also cover the edges of my pastry with teeny tinned foil lids for the first 20 mins of cooking to stop them catching.
Mushroom & Nut Filo Parcels
|Prep time||18 minutes|
|Cook time||30 minutes|
|Total time||48 minutes|
|Meal type||Appetizer, Lunch, Snack, Starter|
|Occasion||Barbecue, Casual Party|
- 1 tablespoon Vegetable Oil
- 1/2 Small Onion (Finely Chopped)
- 1 clove Garlic (Finely Chopped)
- 250g Mushrooms (Preferably Chestnut Mushrooms)
- 150g Mixed Nuts (I used Macadamia, Almonds, Hazlenuts, Brazil - Chopped into small chunks (1-2mm))
- 1 teaspoon Dried Parsley
- 2 tablespoons Dry Sherry
- 1 teaspoon Worcestershire Sauce (or Soy Sauce if you are vegetarian)
- 25g Melted Butter
- 135g Filo Pastry (I used exactly half a packet)
|Soften the onions and garlic in the oil in a large frying pan until clear - About 5 mins|
|Add the mushrooms, nuts, sherry, parsley and worcestershire sauce and continue to cook on the hob for another 5 minutes until soft and well mixed together|
|Add a pinch of salt and pepper|
|There should not be very much liquid at the bottom of the pan but if there is, drain it off. You don't want the mixture too moist or it will make the pastry soggy at the bottom|
|Cut the pastry sheets into equal squares until you have 27 squares (This recipe makes 9 parcels)|
|Lay one sheet down and quickly brush melted butter around the sides, add another layer on top with the points turned 45 degrees and repeat the butter. Add the final layer and again brush melted butter around the edges.|
|Place one large tablespoon of the mushroom nut mixture in the centres of the squares and quickly scrunch together at the top. The melted butter will help it stick.|
|place a scrunched up square of tinned foil over the top of the pastry before it goes too crispy and bake for 30 mins at 190C (remove the tinned foil after the first 20 mins)|
|Allow to cool slightly and serve with balsamic vinegar as a dip and rocket. Enjoy!|
Disclosure: I was sent vouchers from JusRol to cover the cost of buying the pastry – I was given free choice which pastry to use and the recipe is my own.
I’m entering this recipe into Emily’s Recipe of the week.