Filo Pastry with Mushroom Filling

Ingredients

• 300 g Mushrooms
• 1 Shallot
• 1 Garlic clove
• 1 EL plant oil
• 1 egg yolk
• 2 EL freshly chopped herbs (e.g., thyme and rosemary)
• 60 g grated Parmesan
• Salt
• Pepper (freshly ground)
• 250 g filo dough
• 1 Egg white
• plant oil (for frying)

Instructions

1. 1.

   Clean the mushrooms and dice them finely. Peel and finely chop the shallot and garlic. Sauté both in hot oil until translucent. Add the mushrooms and cook for 3-4 minutes, allowing any liquid to evaporate. Transfer the mixture to a bowl and let it cool. Then fold in the egg yolk, herbs, and parmesan; season with salt and pepper.

2. 2.

   To fill, separate the filo sheets. Cut the dough into strips about 7x22 cm. Place roughly one tablespoon of filling on the lower end of each strip and fold in a zigzag to form a triangle. Continue until the top edge is reached, brush the edges with egg white, and press firmly. Fry portions in hot oil (~170 °C) for 4-5 minutes until golden brown. Drain on paper towels before serving.