RECIPE BY: SILKE BECKER

SOURCE: “TAPAS” BY PENELOPE CASAS

SERVES: 6

mushrooms filo

Ingredients

  • 1/3 quantity filo dough or puff pastry
  • 1 Tbsp olive oil
  • 1 Tbsp minced onion
  • 1 clove garlic, minced
  • 2 Tbsp minced pimiento
  • ¼ pound mushrooms, finely chopped
  • ¼ tsp chili flakes
  • Salt
  • Pepper

Instructions

  • Heat oil and sauté onion and garlic until onion is wilted.
  • Add pimiento and cook for 1 min.
  • Add mushrooms, chili pepper, salt, pepper and sauté until mushrooms are softened.
  • Spread out 1 leaf of the filo dough. Brush with olive oil (non-vegans may want to use melted butter, milk. Can also grated sprinkle on cheese if you like.
  • Cover with next leaf. Repeat. (If you are using puff pastry, only one layer required, just roll thin first.)
  • When you have 3 leaves, cut them into squares and fill in mini cupcake mold.
  • Place 1 Tbsp of filling, cover with remaining filo and seal.
  • This process can be prepared ahead and the tapas kept refrigerated.
  • Heat oven to 200 C (390 F).
  • Bake until golden, ~10-15 mins.

Download PDF here: Spanish Mushrooms in Filo Silke Becke

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