How To make Filo Mushroom Pies
1 pk Filo pastry sheets
3/4 lb Flat mushrooms (w/o stalks)
1/2 lb Onions
7 oz Feta cheese
2 ts Whole cumin
2 ts Coriander seeds
- toasted & lightly crushed Butter or oil 2 sm 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 left-hand side. Fold the bottom right-hand 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 350-375 F (180-190 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 deep-fried. Source: Philippa Davenport in "Country Living" (British), September 1988. Typed for you by Karen Mintzias
How To make Filo Mushroom Pies's Videos
Jamie's Quick Chicken & Mushroom Pie
This easy chicken pie recipe is dead simple and can be knocked up in no time at all. Perfect with greens and mash, it's a great winter warmer. Jamie's here to show you every step of the way.
This speedy recipe is from Jamie's 30 Minute Meals TV series first aired on Channel 4 in 2010. All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
If you're in the UK or Ireland you can watch the whole series right here:
Read the full recipe on page 92-93 of Jamie's 30 Minute Meals book.
Thumbnail photography by David Loftus
Check out his videos here:
Links from the video:
Aussie Meat Pie |
More Food Tube videos |
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Tumblr:
Facebook |
More great recipes |
#FOODTUBE
x
Feta and Spinach Filo Pie | Jamie Oliver
A super quick and brilliantly simple feta and spinach pie which uses layers of filo pastry to give you the most amazingly crispy pie that is perfect for a hot summers day.
Jamie’s 30 Minute Meals originally aired on Channel 4. If you’re UK based you can watch Jamie programmes on All 4 channel4.com
Links from the video:
Summer Vegetable Lasagne | Jamie Oliver |
5 Things... Vegetarian | Food Tube Classic Recipes |
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
Subscribe to Food Tube |
Subscribe to Drinks Tube |
Subscribe to Family Food Tube |
Twitter |
Instagram |
Facebook |
More great recipes |
Jamie's Recipes App |
#FOODTUBE
x
Mushroom and Lentil Curry Open Filo Pie
Incredibly delicious, easy vegetarian curry pie made with mushrooms, lentils, corn and more wrapped in light and flakey filo pastry. The secret flavour ingredient is Rosella fruit chutney!
▶ Get the recipe from Rosella via myfoodbook here:
▶ Watch more recipes made with Rosella soup, chutney, sauces and more:
▶ Make your own cookbooks, add this recipe and more at
▶ Follow myfoodbook on Instagram:
▶ Follow us on Facebook:
Making dinner recipes and everyday cooking easier for everyone. Join myfoodbook to cook and collect recipes from top Australian cooking and food brands.
Chicken Mushroom Strudel - Food Wishes
This incredible looking savory chicken and mushroom strudel might seem like it takes some advanced pastry skills, but, as I prove in this video, it does not. And if you’re not into chicken and mushroom, this technique will work with any other type of meat filling. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Chicken Mushroom Strudel, follow this link:
You can also find more of Chef John’s content on Allrecipes:
The Best Homemade Chicken Pot Pie Recipe Ever | Ultimate Comfort Food
Everybody will fall in love with this easy Chicken Pot Pie!! With a creamy chicken and vegetable filling lightly infused with herbs, this Chicken Pot Pie made with puff pastry can be served in individual pots or made as one big pie.
Chicken Pot Pie is perfect to serve up on Autumn/Winter evenings. Try the recipe, let me know how you find this! Can be served with garlic bread or mashed potatoes.
Watch the video to see how I make Chicken Pot Pie My Style.
I hope you enjoy my recipes, for those that are interested in the items I use in my kitchen, take a look at some of them on my Amazon Store, which can be found at the following link:
Ingredients:
500g chicken breast fillet cubed
220g of mushrooms brown or white sliced
1 medium onion
2 carrots
1 cup of frozen peas (250g)
500ml chicken stock
1 whole sheet of store bought puff pastry
6 tablespoons / 85g unsalted butter
1/2 cup or 118 ml of double cream
1/3 cup = 5 tablespoons + 1 teaspoon or 40g approx of plain flour
3 cloves of garlic diced
1 egg
1 teaspoon of:
salt
ground black pepper
chilli powder
dried mixed herbs & oregano
===================================
Enjoy ???? & Happy Eating!
Don't forget to Like, Subscribe, and Share! It’s FREE
Stay tuned for more recipes!
===================================
Facebook:
Instagram:
Chicken and Mushroom Pie | Phyllo
#chicken #chickenpierecipe #chickenandmushroom #phyllo #pie
Chicken & Mushroom Pie
1/4 cup oil
1 medium onion diced
3 cloves minced garlic
1 chillie (optional)
500g chicken fillet cubed
1/2 tsp pepper
Salt fo taste
250g mushroom diced
50g mushroom soup or 2 tblsp plain flour
1/4 cup cream
2 cups milk
7 sheets phyllo pastry
30g melted butter