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.
- 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 (about 1 g)
- Garlic clove
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
INGREDIENTS
- 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 clove 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
METHOD
Make this recipe in the Drop Recipes App
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