Recipe - Filo Mushroom Pies

1 pack Filo pastry sheets
Three fourths pound Flat mushrooms (w/o stalks)
One half pound Onions
7 ounce Feta cheese
2 teaspoon Whole cumin
2 teaspoon Coriander seeds
toasted & lightly crushed
Butter or oil
2 small Eggs

Chop the onion finely and soften it in a little butter or oil, then fry
hard until frazzled. Remove and reserve. Dice the mushrooms and fry them
in the fat remaining in the pan; stir and turn them as necessary to drive
off most of their moisture and to concentrate flavour. Mix the two
vegetables together and season with plenty of salt and pepper. Stir in the
cumin, coriander and grated cheese. When cool bind with the beaten eggs.

Unwrap the pastry one sheet at a time. Keep the rest covered with a damp
cloth to prevent drying out. Cut each sheet into strips about 3 x 10
inches long and brush on one side only with melted butter. Put one rounded
metal teaspoonful of the mixture near the short edge of the buttery side of
the first pastry strip about 1 inch from the bottom and slightly to the
lefthand side. Fold the bottom righthand corner of the pastry diagonally
over the filling to make a triangle. Continue folding the pastry at right
angles up the whole lenghth of the strip so you end up with a neat little
triangular parcel. Make more little pies in the same way until all the
filling is used up.

To cook, simply brush the pies all over with melted butter or oil, arrange
them side by side on baking trays and bake at 350375 F (180190 C) gas
mark 4/5 for about 20 minutes, until the pastry is golden and crisp. It is
best to turn the pies over after the first 10 minutes and brush with more
butter or oil. For even crisper results the pies can be deepfried.

Source: Philippa Davenport in "Country Living" (British), September 1988.
Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini