*  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
  
 
 
                    - - - - - - - - - - - - - - - - - -