With a full week and weekend I was happy to stay at home on Sunday and dedicate myself to a little cooking. Sunday to me is the no sports day, which means I have more time on my hands. Continue reading
Mushroom Broccoli Phyllo Pockets
Recipe for 8 pieces
Prep time: 35-40 min
Cook time: 30-35 min
180 g chestnut mushrooms
1 red onion
260 g broccoli florets roughly chopped
180 g sour cream
6 sheets rectangular phyllo pastry
2 tbsp. olive oil
40 g melted butter
45 g grated cheese (I used parmesan)
Salt and pepper
Slice the mushrooms into ½ cm pieces. Heat 1 tbsp. olive oil in a non-stick pan and add the mushrooms to brown. Make sure the pieces are all on one layer, otherwise do it in more batches. Once done set the mushrooms aside.
Wipe the pan and add the second tbsp. olive oil along with the chopped onion. Cook until soft for 4-5 on a low-medium fire then add the broccoli florets. Season with salt and pepper and cook on a medium fire until the broccoli turn bright green, stirring regularly. Once the greens are done add the mushrooms and the sour cream and cook for another couple of minutes. Correct seasoning if needed and set aside.
Take one sheet of phyllo pastry and brush it with the melted butter. Take a second piece and place it on top. Brush the second piece of phyllo pastry and add a third one on top. Place the three sheets with the width in front of you. With a pair of kitchen scissors cut the layered pastry in half, then cut each piece into half again. While you are working with phyllo pastry make sure the sheets you’re not using are sealed in some aluminium paper so they don’t dry.
Take one of the four strips and place a tbsp. of the prepared vegetables at one of the two extremities, on top sprinkle a tsp. of the grated cheese. Fold the pastry where the filling is by placing an angle towards the other side of the strip (see picture). Now that you have the main shape continue to fold the pastry until the end of the strip. Seal the pastry parcel by brushing a little butter on the last fold. Place fold down on a baking tray lined with oven paper. Repeat with the rest of the strips and repeat the whole operation with the last three sheets of phyllo pastry.