Mushroom purses
Method
-
Preheat the oven to 220C/450F/Gas 8.
-
Heat the oil in a frying pan, add the garlic and mushrooms and fry over a high heat for 3-4 minutes, or until just cooked. Season with salt and freshly ground black pepper and sprinkle over the parsley. Set aside to cool.
-
Brush one side of each sheet of filo pastry all over with a little olive oil.
-
Place one sheet of filo pastry on top of another to create two layers of pastry, then spoon a quarter of the mushroom mixture into the centre of the pastry.
-
Gather up the corners of the pastry to create a parcel and secure with a couple of chives. Brush all over with olive oil and place onto a baking tray.
-
Repeat the process with the remaining filo pastry and mushroom mixture.
-
Bake the parcels for 10-12 minutes, or until the pastry is cooked through and golden-brown.
Ingredients
- 4 tbsp olive oil, plus extra for the pastry
- 3 garlic cloves, finely chopped
- 1.2kg/2lb 7oz wild mushrooms, larger mushrooms chopped
- 3 tbsp coarsely chopped parsley
- 1 small chilli, finely chopped (optional)
- 8 rectangles ready-made filo pastry, about 20x20cm/8x8in
- small bunch fresh chives
Shopping List
Mushroom purses
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled