Spiced Mushroom Pastry Parcels
Serves
8
Total Time
1hrs 5mins
Calories
141
Fragrant mushroom biryani parcels, with buttery phyllo pastry and a delicious combination of spices. The mini parcels make for perfect party food.
- Salted butter15 gmelted
- White rice170 g
- Sesame seeds60 g
- Salted butteras needed
- Phyllo sheetsas needed
- Cumin seeds5 g
- Cardamom pods2
- Bay leaves2
- Portobello mushroom120 gchopped
- Button mushroom100 gchopped
- Corn kernels100 g
- Garlic clove10 gminced
- Red onion65 gdiced
- Ground coriander5 g
- Ground cumin3 g
- Chili powder3 g
- Garam masala5 g
- Sour cream30 g
- Tomato purée10 g
- Cilantro40 gchopped
- Sunflower oil14 g
Ingredients
- 1. Add white rice to a clean saucepan, fill with water 1cm above the rice surface
- 2. Bring to the boil, then reduce the heat to low until rice absorbs all the water
- 3. Heat salted butter and sunflower oil in a clean large cast iron skillet on the low heat
- 4. Add cumin seeds, cardamom pods and bay leaves and heat until fragrant - approx 1 min
- 5. Add garlic, red onion, ground coriander, ground cumin, chili powder and garam masala and sauté - approx 2 min
- 6. Add portobello mushroom, button mushroom and corn kernels and cook - 5 min
- 7. Mix in sour cream, tomato purée, cilantro and cooked rice
- 8. Season to taste, mix until well combined and remove from the heat
- 9. Pre-heat oven - 170°C / 340°F
- 10. Mix in sesame seeds and melted butter in a clean small bowl
- 11. Add phyllo sheets to a clean work surface, add the filling and assemble the parcels
- 12. Brush with melted seeds butter
- 13. Bake until golden brown - 20 min, 170°C / 340°F
- 14. Serve
Method
Make this recipe in the Fresco Recipes App
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