Crunchy mushroom and filo parcels, horseradish and fresh thyme
How you do it at home
An elegant starter or a savoury snack: these crunchy mushroom and filo pastry parcels are delicious whatever the time of the day. If you make larger ones, using whole sheets of filo, they become a pizza of sorts and can be served as a main course. Filo pastry can be found in the freezer section at your (Asian) supermarket. The sheets are very easy to use, as long as they are not left uncovered for too long; then they will dry out. All you have to do is brush them with a little melted butter, top with your chosen filling and bake them. That’s all.
Starter for 8 people
- 225g / 8oz filo pastry sheets (frozen)
- about 50g / 2oz / 1/2 stick butter
- 250g / 9oz button mushrooms
- about 100g / 4oz cream cheese
- 1 tsp creamed horseradish or mustard
- 6 spring onions
- black pepper
- 1 tsp thyme leaves (preferably fresh)
- sea salt
- Defrost the pastry sheets. Cover a baking sheet with baking paper.
- Melt the butter.
- Place the pastry sheets on top of each other on a working surface. Cut the sheets into quarters. Brush every sheet with melted butter and place them, 4 on top of each other, on the baking sheet.
- Clean the mushrooms and slice thinly*. Slice the spring onions into thin rings.
- Spread 8 stacks of filo pastry with a layer of cream cheese. Top the cream cheese with a little horseradish or mustard. Sprinkle over the spring onion rings and top with the thinly slices mushrooms. Sprinkle with freshly ground pepper and thyme leaves. Finish with a crumpled sheet of filo pastry. Brush with melted butter and sprinkle with some sea salt and roughly ground pepper.
- You can keep the unused sheets of filo, covered, in the fridge (for a few hours only).
- Just before serving, bake the parcels in a preheated oven at 220ºC/425ºF for about 5 minutes until golden. Place them on plates. Serve hot or cold.