Mushroom Phyllo-baked Pastry Pouches | How to make Mushroom Phyllo-baked Pastry Pouches

By Rita Arora  |  21st Jan 2017  |  
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  • Mushroom Phyllo-baked Pastry Pouches, How to make Mushroom Phyllo-baked Pastry Pouches
Mushroom Phyllo-baked Pastry Pouchesby Rita Arora
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

10

0





About Mushroom Phyllo-baked Pastry Pouches Recipe

This recipe has been adopted from the book " Essence of Seasoning& page no 51, written by Michelin star chef Vikas Khanna.

Mushroom Phyllo-baked Pastry Pouches is delicious and authentic dish. Mushroom Phyllo-baked Pastry Pouches by Rita Arora is a great option when you want something interesting to eat at home. Restaurant style Mushroom Phyllo-baked Pastry Pouches is liked by most people . The preparation time of this recipe is 15 minutes and it takes 10 minutes to cook it properly. Mushroom Phyllo-baked Pastry Pouches is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Mushroom Phyllo-baked Pastry Pouches. Mushroom Phyllo-baked Pastry Pouches is an amazing dish which is perfectly appropriate for any occasion. Mushroom Phyllo-baked Pastry Pouches is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Mushroom Phyllo-baked Pastry Pouches at your home.

Mushroom Phyllo-baked Pastry Pouches

Ingredients to make Mushroom Phyllo-baked Pastry Pouches

  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 1 teaspoon minced garlic
  • 1 fresh green chili , minced
  • 1 teaspoon basic curry powder
  • 2 Tablespoons all-purpose flour
  • 2 cups finely chopped mushrooms
  • salt to taste
  • 2 tablespoons fresh cilantro, finely chopped
  • 6 phyllo pastry sheets
  • 1/4 cup melted unsalted butter or vegetable oil

How to make Mushroom Phyllo-baked Pastry Pouches

  1. Heat the oil in a large saucepan over medium heat and cook the onions for 2 to 3 minutes, stirring until they are transparent.
  2. Add the garlic, green chili pepper, curry powder, and flour. Stir over medium low heat for 2 to 3 minutes until the garlic and onion are golden.
  3. Add the mushrooms, cilantro, and salt. Cook until the mixture is completely dry in another 3-5 minutes. Let it cool before using it for filling.
  4. Brush each phyllo sheet generously with butter and stack one sheet on top of the other on a cutting board. With a sharp knife, cut the sheets in half, clockwise, to make 12 pieces.
  5. Preheat the oven to 170°C. Lightly grease a baking sheet.
  6. Working with each piece separately, you fold it in half, and then in half again, to make approximately 6-by-4-inch rectangles. Place about 1 tablespoon of filling in the center, then pick up the phyllo by the four corners, and pinch them together just above the filling to seal, making a little pouch.
  7. Tie a knot with any greens like chives or scallions. Brush them with butter and place them on the baking sheet. Bake until crisp and golden brown in colour about 5-10 mins.
  8. Serve hot or at room temperature with the chutney of your choice or any other tangy dip.

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