Mushroom & Nut Filo Parcels

filo parcels with a mixed nut and mushroom filling

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

Serves 9
Prep time 18 minutes
Cook time 30 minutes
Total time 48 minutes
Dietary Vegetarian
Meal type Appetizer, Lunch, Snack, Starter
Misc Serve Hot
Occasion Barbecue, Casual Party
Crunchy nuts mixed with herby mushrooms encased in a crispy Filo pastry shell

Ingredients

  • 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)

Directions

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.

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Comments

  1. says

    Neat idea to cover the tips of the pastry with tin foil – I always end up fretting about mine. This looks lovely and definitely something I’ll remember for next time I’m doing a special ‘dinner for two’ in the kitchen :)

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