Spiced Mushroom Pastry Parcels

Name: Spiced Mushroom Pastry Parcels
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 170 g (about 170) White rice; 15 g (about 1 tablespoon) Salted butter; 14 g (about 3 teaspoons) Sunflower oil; 5 g (about 20) Cumin seeds; 2 (about 4 g) Cardamom pods; 2 Bay leaves; 10 g (about 1 ⅔) minced Garlic; 65 g (about ½) diced Red onion; 5 g (about 3 teaspoons) Ground coriander; 3 g (about 1 ⅜ teaspoons) Ground cumin; 3 g (about 1 ⅛ teaspoons) Chili powder; 5 g (about 2 ½ teaspoons) Garam masala; 120 g (about ¾) chopped Portobello mushroom; 100 g (about 3 ⅓) chopped Button mushroom; 100 g (about ½ cup) Corn kernels; 30 g (about 2 tablespoons) Sour cream; 10 g (about 1 ⅞ teaspoons) Tomato purée; 40 g (about 1 ½ cups) chopped Cilantro; 60 g (about ½ cup) Sesame seeds; as needed Salted butter; as needed Phyllo sheets

Drop

POSTED August 22, 2019 (LAST UPDATED October 14, 2020)

Serves

Total Time

1hrs 5mins

Calories

153

Fragrant mushroom biryani parcels, with buttery phyllo pastry and a delicious combination of spices. The mini parcels make for perfect party food.

INGREDIENTS

White rice
170 g (about 170)
Salted butter
15 g (about 1 tablespoon)
Sunflower oil
14 g (about 3 teaspoons)
Cumin seeds
5 g (about 20)
Cardamom pods
2 (about 4 g)
Bay leaves
2
Garlic
10 g (about 1 ⅔)minced
Red onion
65 g (about ½)diced
Ground coriander
5 g (about 3 teaspoons)
Ground cumin
3 g (about 1 ⅜ teaspoons)
Chili powder
3 g (about 1 ⅛ teaspoons)
Garam masala
5 g (about 2 ½ teaspoons)
Portobello mushroom
120 g (about ¾)chopped
Button mushroom
100 g (about 3 ⅓)chopped
Corn kernels
100 g (about ½ cup)
Sour cream
30 g (about 2 tablespoons)
Tomato purée
10 g (about 1 ⅞ teaspoons)
Cilantro
40 g (about 1 ½ cups)chopped
Sesame seeds
60 g (about ½ cup)
Salted butter
as needed
Phyllo sheets
as needed

METHOD

1. Add white rice to a clean saucepan
2. Fill with water
3. Boil until just cooked
4. Add salted butter and sunflower oil to a clean large cast iron skillet
5. Heat - low heat
6. Mix cumin seeds, cardamom pods and bay leaves into a clean small bowl
7. Transfer spices to large cast iron skillet
8. Heat until fragrant - approx 1 min
9. Add garlic to a clean small bowl
10. Add red onion, ground coriander, ground cumin, chili powder and garam masala to the small bowl
11. Transfer content of small bowl to large cast iron skillet
12. Sauté - approx 2 min
13. Add portobello mushroom, button mushroom and corn kernels to a clean small bowl
14. Transfer vegetables to large cast iron skillet
15. Cook - 5 min
16. Add sour cream, tomato purée and cilantro to a clean small bowl
17. Transfer content of small bowl to large cast iron skillet
18. Mix rice into large cast iron skillet
19. Season to taste
20. Mix until well combined
21. Remove
22. Pre-heat a clean small bowl oven - 170°C
23. Add sesame seeds to the small bowl
24. Mix salted butter into the seeds
25. Add phyllo sheets to a clean work surface
26. Transfer content of large cast iron skillet to pastry
27. Assemble
28. Pour seeds into pastry
29. Bake small bowl until golden brown - 20 min, 170°C
30. Serve

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