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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 36 |
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Directions: Chop the onion finely and soften it in a little butter or oil, then fry until crisp.
Remove and reserve. Dice the mushrooms and fry them in the fat remaining in the
pan; stir and turn them as necessary to rid them of their moisture and to concentrate
flavor. Mix the two vegetables together and season with salt and pepper. Stir in the
cumin, coriander and grated cheese. When cool, stir in the beaten eggs.
Unwrap the pastry one sheet at a time, keeping 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 teaspoonfuls 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 length of the strip to make a triangular
pouch. Make more pies in the same way until all the filling is used.
To cook, brush the pies all over with melted butter or oil, arrange them side by side on
baking trays and bake at 350-375F degrees for about 20 minutes, until the pastry is golden
and crisp.
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