These are so great, the crispy outer pastry keeping in a rustic, simple yet tasty filling. They are easy to make. You can use just about any ovenproof dish or even a muffin tray to form these, but if you don’t have small baking tools available, you can also make them in triangles and lay them on a baking tray to bake.
This recipe makes 2. I was a bit over enthusiastic during the budget challenge. Two is a bit much for me, but one and a salad would work great for lunch.
- 3 red onions
- 1 tsp sunflower oil
- 2 cloves of garlic, chopped finely
- 180gr Swiss brown mushrooms
- 100gr phyllo pastry
Makes 2, part of the Budget Challenge
Heat the oil in a frying pan. Slice the onions into half moons. Bake the onions for 3 minutes in the frying pan, so they soften up. Add the garlic and softly bake for 2 minutes.
Slice the mushrooms and add them to the pan. Bake for 5 minutes, the moisture coming from the mushrooms must have evaporated, else the pies might turn soggy. Season well with salt and pepper, then leave to cool some.
Brush two small ovenproof dishes with oil. Lay half the phyllo in each, with the sides overhanging. Fill each with half of the filling. Fold the phyllo to the top, squeeze the pastry together and brush the pastry with some sunflower oil.
Bake for 20 minutes on 180°C or until the pastry is crisp and has browned on top.