Mushroom Pouches

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  What you will need for two:

  
  

  • 600g of mixed mushrooms -I used Portobello and Chestnut-
  • filo pastry
  • a good melting cheese telegio or a soft goats cheese (like I used here)
  • parsley
  • chives  
  • an egg
  • a whole chilli (or less if you want it lest spicy)
  • 2 cloves of garlic
  • a splash of Worcestershire sauce

  How to make it:

  
  

  1. Chop up the mushrooms but leave them chunky, finely chop the garlic and chilli.
  2. On a high heat fry the mushrooms and chilli in butter and olive oil until the mushrooms are brown, then add the garlic and fry for a further 4-5 mins on a lower heat, finish with a splash of Worcestershire sauce.
  3. Stir through finely chopped chives and parsley into the mushrooms keeping it on the heat for two minutes and season. After two minutes take the mix off the heat and leave it to cool in a bowl giving you time to sort out the pastry.
  4. Melt a big slice of butter on the stove / in the microwave. Take out a leaf of pastry (I don’t know if that’s the correct terminology, a leaf, but I’m sticking with it) and fold it in half (remembering to cover the rest up).
  5. Brush melted butter on to the pastry keeping it moist (I don’t have a brush so I used some parsley as a brush). Pile up half of the mushroom mix into the centre of the pastry with slices of cheese. Wrap up the mix using the pastry into a sack shape using a chive to ”knot“ the top.
  6. Brush on whisked egg to ensure a nice golden colour when cooked. Place the sacks on an oven tray and put in a pre-heated high 220 ^oC oven for 15 -20 minutes until the pastry is crisp and golden.

  
  
  

  -Serve with roasted chunky vegetables or a peppery water cress salad-

  As a variation swop the cheese for Crème fraiche. Add 1-2 tbsp to the mushrooms when you add the chives and parsley then mix thoroughly.