Recipes

Preheat the oven to 180°C and line 2 baking trays with baking paper.

Place the diced bacon in a small frying pan over medium heat. Cook, stirring for 2-3 minutes. Remove the bacon from the pan and set aside in a small bowl. Return the pan to the heat. Add the mushrooms and cook, stirring for 2-3 minutes or until softened. Transfer the mushrooms to the bowl with the bacon.

Add the shallots, cream, cheese, egg and chopped parsley to the bowl. Season with salt and pepper. Stir to combine.

To prepare the filo pastry, place 1 sheet of pastry on a clean work surface. Make sure the remaining sheets of pastry are loosely covered with a damp tea towel to prevent them from drying out. Brush the entire sheet of pastry with melted butter. Layer a second sheet on top of the buttered pastry and brush with additional butter before adding the third layer.

Cut the prepared pasty into 3 long rectangles.

Place a small amount of the mushroom mixture at one end of each rectangle. Fold the pastry in a triangular pattern to encase the filling.

Transfer the filo triangles to the prepared baking trays then brush with remaining melted butter.

Bake for 15-20 minutes or until golden brown and crisp.

Remove from the oven and allow to cool for 5 minutes before serving.