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Filo Pastries With Smoked Turkey And Mushrooms

Type: Poultry
Courses: Starters and appetizers
Serves: 15 people

Recipe Ingredients

1 cup 93g / 3.3ozMinced mushrooms
2   Garlic - minced
1/4 cup 15g / 0.5ozMinced onion
1/4 cup 59mlSherry
1 teaspoon 5mlOlive oil
3 tablespoons 45mlChopped parsley
1/2 cup 73g / 2.6ozCrumbled feta cheese
1/4 cup 36g / 1.3ozGrated low-fat mozzarella cheese
1/4 teaspoon 1.3mlDried oregano
1/4 teaspoon 1.3mlDried thyme
1/4 lb 113g / 4ozFinely minced smoked turkey or ham - trimmed of fat
15   Filo dough
1/3 cup 65g / 2.3ozUnsalted butter - melted

Recipe Instructions

In a large skillet over medium high heat, saute mushrooms, garlic, and onion in sherry and olive oil until soft. Add parsley, feta, mozzarella, oregano, thyme, and turkey. Remove from heat.

Preheat oven to 350F. Lightly oil two 9- by 12-inch baking sheets.

Lay filo dough on a clean, dry surface. Cut each sheet in half widthwise to make 30 smaller sheets. Stack them evenly on top of each other, and cover with a piece of plastic wrap and a slightly dampened dish towel as you do the next step.

Butter 1 sheet and cut into 3 long strips. Lay the 3 strips on top of each other. Place about 2 tablespoons of filling in the lower right section near the edge. Fold bottom right corner of filo over filling to meet left edge, creating a small triangle. Continue folding pastry, as you would a flag, until you reach the top. You will end up with a triangle-shaped pastry.

Lightly butter top of filled triangle and place on prepared baking sheet. Repeat process until all the filling has been used.

Bake pastries until golden (20 minutes). Serve warm.

Makes 30 pastries.

Source:
California Culinary Academy

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