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Mushroom, potato and cumin bourekia
Makes 20 Starters and mains
Ingredients
- 5tbsp olive oil, plus extra to grease
- 500g chestnut mushrooms, chopped into 1cm pieces
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 thyme sprigs, leaves picked, plus extra sprigs to garnish (optional)
- 1 waxy potato (approx. 200g), coarsely grated
- ½tsp ground cumin
- 2 x 320g dairy-free puff pastry sheets
- a few pinches sea salt flakes
Method
Put a large frying pan over a medium heat, add 3tbsp olive oil, then add the mushrooms, onion, garlic and thyme leaves. Season well with sea salt and freshly ground black pepper and fry for 15 minutes. Halfway through, stir in the grated potato and ground cumin. The filling is ready when the mushrooms have released their moisture and started to turn golden and the potato is just tender. Turn off the heat and leave to cool.
Preheat the oven to 220C/ 200C F/Gas 7. Grease 2 baking trays with a little oil.
With a small bowl of cold water to hand, unroll the puff pastry sheets and cut out 20 circles, 9cm in diameter. (You may need to cut and smooth together the edges of some of the trimmings to get the last couple of circles from each sheet.) Spoon a heaped dessertspoon of the mushroom mixture into the centre of each pastry circle of pastry. Dip your finger in the cold water, run around the edge of the pastry and fold one half over to enclose the filling, creating a semi-circle shape. Pinch the edges of the pastry together, then use a fork to press the join firmly together.
Transfer the pies to the prepared baking trays, sprinkle with a few sprigs of thyme, if using, and use the remaining oil to brush the top of each, then sprinkle with a pinch of flaky sea salt. Bake for 18–22 minutes or until golden and risen.
Leave the pies to cool for at least 5 minutes on the tray before serving.
This recipe is from the May 2022 issue of Food and Travel. To subscribe today, click here.
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