Spiced Mushroom Pastry Parcels

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recipe by Drop www.getdrop.com

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    148
based on 2 ratings

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

recipe updated Aug 22, 2019

Ingredients

  • White rice icon
    White rice
    170g (about ¾ cup)
  • Salted butter icon
    Salted butter
    15g (about 1 tbsp)
  • Sunflower oil icon
    Sunflower oil
    15ml (3 tsp)
  • Cumin seeds icon
    Cumin seeds
    2½ tsp
  • Cardamom pods icon
    Cardamom pods
    2
  • Bay leaves icon
    Bay leaves
    2
  • Garlic icon
    Garlic
    10g (about 1¼ tbsp)
  • Red onion icon
    Red onion
    65g (about ½)
  • Ground coriander icon
    Ground coriander
    3 tsp
  • Ground cumin icon
    Ground cumin
    1½ tsp
  • Chili powder icon
    Chili powder
    1⅛ tsp
  • Garam masala icon
    Garam masala
    2½ tsp
  • Portobello mushroom icon
    Portobello mushroom
    120g (about ¾)
  • Button mushroom icon
    Button mushroom
    100g (about 3¼)
  • Corn kernels icon
    Corn kernels
    100g (about ½ cup)
  • Sour cream icon
    Sour cream
    30ml (2 tbsp)
  • Tomato purée icon
    Tomato purée
    9ml (1¾ tsp)
  • Cilantro icon
    Cilantro
    40g (about 1½ cups)
  • Sesame seeds icon
    Sesame seeds
    60g (about ½ cup)
  • Salted butter icon
    Salted butter
    as needed
  • Phyllo sheets icon
    Phyllo sheets
    as needed

Tools

  • kCook icon Microwave
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Water
  • kCook icon Work surface
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Large cast iron skillet
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Saucepan

Step preview

  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 - 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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