These crunchy, fluffy, packages are a sort of cross between a samosa and a pastie. It combines butter-brushed filo pastry, cream cheese and delicate fungi.
200g Wild mushrooms (preferably chanterelles, hedgehogs etc)
4 Spring onions (chopped finely)
1 handful Flat leaf parsley
1 tub Cream cheese
1 pckt Filo pastry
150g Melted butter
1 Beaten egg
Gently sauté the onion, garlic and mushrooms in half the butter until just cooked (four – five minutes). Add the coarsely chopped parsley, stir in the cream cheese and mix into a thick paste.
Meanwhile, brush the sheets of filo pastry with melted butter, fold over and layer, four sheets thick.
Cut the pastry into triangles. Place a spoonful of mushroom/cheese mix in the middle and fold over to make a small packet. Brush with a beaten egg and bake for about 10 minutes in a hot oven (200C) until brown and crispy.