How To make Filo Mushroom Pies
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
How To make Filo Mushroom Pies's Videos
How to make: Chicken spinach and mushroom filo pastry pie
This lighter version of a pie tastes great and has plenty of protein. You can save the leftovers for the next day.
Here is what you’ll need:
- 1 Garlic clove
- 4 Chicken breasts, chopped into chunks
- 1 Onion, finely chopped
- 400g Fresh mushrooms, chopped into 1/4s
- 1/5 bag Fresh spinach
- Extra virgin olive oil
- 300ml Chicken stock
- Salt and pepper
- 2 tbsp cornflour
- 3–4 sheets of filo pastry
DIY Filo Cups
DIY Filo Cups
I think the best part of pastry is often that crunch made possible by a small(????????????) amount of butter or shortening. Sometimes the pastry dough can kind of overwhelm the filling or primary flavor. What's the solution? Filo dough! Paper thin sheets of dough that you butter and layer for the best crunch ever! They definitely allow the filling to shine through too. My mom would make all sorts of things with filo dough but the easiest way to use them IMO is to make little cups for the perfect party bites. I filled these with a tratitional Greek mixture of feta, dill, lemon, corriander and some American cream cheese ???? Full recipe up on the blog!
Chicken and Mushroom Pie | Phyllo
#chicken #chickenpierecipe #chickenandmushroom #phyllo #pie
Chicken & Mushroom Pie
1/4 cup oil
1 medium onion diced
3 cloves minced garlic
1 chillie (optional)
500g chicken fillet cubed
1/2 tsp pepper
Salt fo taste
250g mushroom diced
50g mushroom soup or 2 tblsp plain flour
1/4 cup cream
2 cups milk
7 sheets phyllo pastry
30g melted butter
Proper Chicken Pie
We've raided the archives and have found an old favourite, this is a classic homemade chicken pie with crumbly pastry juicy chicken, sweet leeks and delicious creamy sauce. Its a comforting dish perfect for a Friday night. Sit back relax and enjoy!
If you’re UK based stream Jamie programmes on All 4 channel4.com
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Leek And Mushroom Pie | Filo Comfort Food | Light Pastry |
When you first taste this leek and mushroom pie, you will want to know which restaurant I stole it from. This recipe is all about spectacular flavour combinations and a light pastry option. Leeks sweated and dressed with full cream and a pinch of salt. Mushrooms and garlic sauteed and dressed in thick beef stock. These 2 with parmesan cheese and fresh basil in filo pastry, join them perfectly. Do try this filo comfort food. So let's get cooking.............
Ingredients for : Leek And Mushroom Pie : Filo Comfort Food
1/2 of a large leek
40 grams of salted butter
125ml of full cream
400 grams of washed button mushrooms sliced
15 grams of salted butter
4 large cloves of garlic
125ml beef flavoured stock ( 1 Oxo Beef Flavoured cube and 120mls hot water)
8 large sheets of filo pastry ( vegan friendly )
1/4 cup of olive oil for brushing filo pastry
Medium sized baking dish ( serves 2 - 3 people )
Extra butter for greasing baking dish
Fresh sourdough sliced with avocado and ground black pepper
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Below are the countries I have covered so far. My aim is to cook a dish from every country in the world.
Algeria
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England
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Portugal
Greece
Italy
France
Egypt
Morocco
Thailand
China
Sri Lanka
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Philippines
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United States of America
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Chile
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Total so far 36.
Music by kamaleshsiddu and Pixabay
Music by Roni Bar Hadas - You're gonna tell me
Music by Liborio Conti - Clear path
Opening video by David Argueta from Pixabay
Background music courtesy of
Filmed using a Canon EOS 550D with 18 - 55mm lens with IS
Secondary camera Kaiser Bass X450 4K action camera
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0:00 Intro
0:22 Preparing leeks and mushrooms
2:50 Cooking mushrooms and adding cream to leeks
5:39 Getting the filo ready and giggling
6:50 Assembly of pie
9:31 Last moments before entering the oven
9:50 Set oven to 180 C for 25 minutes when prepping filo
9:55 Pie exits oven looking amazing
10:18 Tasting and outro
Feta and Spinach Filo Pie | Jamie Oliver
A super quick and brilliantly simple feta and spinach pie which uses layers of filo pastry to give you the most amazingly crispy pie that is perfect for a hot summers day.
Jamie’s 30 Minute Meals originally aired on Channel 4. If you’re UK based you can watch Jamie programmes on All 4 channel4.com
Links from the video:
Summer Vegetable Lasagne | Jamie Oliver |
5 Things... Vegetarian | Food Tube Classic Recipes |
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