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Mushroom and Pesto Filo Pastries

Posted 1st March 2017 in ,

Description

These would make a delightful main course for those who do not eat meat.  The filo pastry takes up the pesto flavour which complements the mushroom filling.  Choosing a selection of mushrooms makes this dish special, however if only using one type I would recommend chestnut or Portobello mushrooms for their flavour.  If you want to serve these for six just double up the quantities.

Makes 3 x 9cm (3½ inch) ‘cups’

Ingredients

  • 3 x 9cm (3½ inch) diameter ring moulds, 3½cm (1¼ inch) high
  • 2 tsp rapeseed oil
  • 2 tsp pesto
  • 3 sheets of filo pastry, each measuring 30cm x 30cm (12 inch x 12 inch)
  • 280g (10 oz) mix of exotic mushrooms, such as enoki, oyster, Portobello
  • 50g (1¾ oz) butter
  • 1 clove of garlic, grated
  • 150ml double cream
  • Salt and black pepper
  • 2 tbsp freshly chopped flat leaf parsley
  • Fresh parsley

Method

Brush the ring moulds with a little of the oil and place them onto a baking sheet or the AGA cold plain shelf, lined with Bake-O-Glide.

Mix the remaining oil and pesto together.  Brush a sheet of filo pastry with the oil and pesto mix (keep the rest of the filo pastry under a clean, damp cloth so it does not dry out).  Cut this piece of filo into 4 squares and pile the squares on top of each other, slightly offset each one which will give a more interesting appearance.  Ease into the ring mould.  Repeat the process with the remaining two sheets of pastry.

3, 4 and 5 oven AGA:  Place the baking sheet or cold plain shelf onto the oven grid shelf set on the floor of the Baking Oven.  Bake for about 18-20 minutes until golden and crisp.

2 oven AGA:  Place the baking sheet on the oven grid shelf set on the floor of the Roasting Oven with the cold plain shelf slid on the second runners down to protect the pastry cups, whilst cooking.  Bake for about 15-20 minutes until golden and crisp.

Meanwhile make up the filling.  Cut the mushrooms into slices or tear into pieces and sauté in the butter for 3 minutes then grate in the garlic and cook for a further minute.  Pour in the double cream and bring to the boil, season and simmer for about 2 minutes until the sauce begins to thicken.  Keep the mushroom mixture warm – Simmering or Warming Oven.

Take the cooked pastry cups from the oven and remove them from the rings.  Arrange on a warm serving plate.  Stir the chopped parsley into the mushrooms and pile into the pastry cups.  Garnish with fresh parsley and serve.

Conventional cooking:  Cook in a pre-heated oven at 190°C, fan oven 170°C, Gas Mark 5 for about 18-20 minutes.