1 pk Filo pastry sheets 2 ts Coriander seeds
3/4 lb Flat mushrooms (w/o stalks) – toasted & lightly crushed
1/2 lb Onions Butter or oil
7 oz Feta cheese 2 sm Eggs
2 ts Whole cumin
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.
Yields
42 servings