Mushroom Phyllo-baked Pastry Pouches

Most old cultures in the world have some form of filled, wrapped, fried or baked pastry. In India, they are called samosas. They are the most common appetizers in Indian restaurants. I have made this recipe a little different by using phyllo, for a more flaky texture and baking them instead of the traditional deep-frying.

Serves 6

2 tablespoons vegetable oil

1 large onion, finely chopped

1 teaspoon minced garlic

1 chili pepper, such as serrano,

minced with seeds

1 teaspoon basic curry powder

2 tablespoons all-purpose flour

2 cups finely chopped mushrooms, such as chanterelle or shitake

 salt to taste

2 tablespoons fresh cilantro, finely chopped

6 phyllo pastry sheets (about 1/4 pound)

1/4 cup melted unsalted butter or vegetable oil

1. Heat the oil in a large saucepan over medium heat and cook the onions for 2 to 3 minutes, stirring until they are transparent.

2. Add the garlic, green chili pepper, curry powder, and flour. Stir over medium low heat for 2 to 3 minutes until the garlic and onion are golden.

3. Add the mushrooms, cilantro, and salt. Cook until the mixture is completely dry—another 3-5 minutes. Let it cool before using it for filling.

4. Brush each phyllo sheet generously with butter and stack one sheet on top

of the other on a cutting board. With a sharp knife, cut the sheets in half,

clockwise, to make 12 pieces.

5. Preheat the oven to 350°F. Lightly grease a baking sheet.

6. Working with each piece separately, you fold it in half, and then in half

again, to make approximately 6-by-4-inch rectangles. Place about 1

tablespoon of filling in the center, then pick up the phyllo by the four

corners, and pinch them together just above the filling to seal, making a

little pouch.

7. Tie a knot with any greens—like chives or scallions. Brush them with butter and place them on the baking sheet. Bake until crisp and golden brown in color—about 25 minutes.

8. Serve hot or at room temperature with tamarind chutney.