Spiced Mushroom Pastry Parcels

by

Drop

POSTED Thu, August 22, 2019

Serves

8

Total Time

65 MINS

Calories

147

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

recipe-image

    INGREDIENTS


  • White rice icon
    White rice

    170 g (about ¾ cup)

  • Salted butter icon
    Salted butter

    15 g (about 1 tablespoons)

  • Sunflower oil icon
    Sunflower oil

    14 g (about 3 teaspoons)

  • Cumin seeds icon
    Cumin seeds

    5 g (about 20)

  • Cardamom pods icon
    Cardamom pods

    2 (about 4 g)

  • Bay leaves icon
    Bay leaves

    2 (about 0.4 g)

  • Garlic icon
    Garlic

    10 g (about 1 ⅔)minced

  • Red onion icon
    Red onion

    65 g (about ½)diced

  • Ground coriander icon
    Ground coriander

    5 g (about 3 teaspoons)

  • Ground cumin icon
    Ground cumin

    3 g (about 1 ⅜ teaspoons)

  • Chili powder icon
    Chili powder

    3 g (about 1 ⅛ teaspoons)

  • Garam masala icon
    Garam masala

    5 g (about 2 ½ teaspoons)

  • Portobello mushroom icon
    Portobello mushroom

    120 g (about ¾)chopped

  • Button mushroom icon
    Button mushroom

    100 g (about 3 ⅓)chopped

  • Corn kernels icon
    Corn kernels

    100 g (about ½ cup)

  • Sour cream icon
    Sour cream

    30 g (about 2 tablespoons)

  • Tomato purée icon
    Tomato purée

    10 g (about 1 ⅞ teaspoons)

  • Cilantro icon
    Cilantro

    40 g (about 1 ½ cups)chopped

  • Sesame seeds icon
    Sesame seeds

    60 g (about ½ cup)

  • Salted butter icon
    Salted butter

    as needed

  • Phyllo sheets icon
    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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