Lancashire Mushroom Rolls recipe
information
165 Calories each
ingredients
1 onion, finely chopped
2 cloves garlic, skinned and crushed
40 g (1 1/2 oz) butter
100 g (4 oz) mushrooms, chopped
75 g (3 oz) fresh wholemeal breadcrumbs
1 teaspoon dried basil
100 g (4 oz) Lancashire cheese, crumbled
8 sheets filo pastry
2 cloves garlic, skinned and crushed
40 g (1 1/2 oz) butter
100 g (4 oz) mushrooms, chopped
75 g (3 oz) fresh wholemeal breadcrumbs
1 teaspoon dried basil
100 g (4 oz) Lancashire cheese, crumbled
8 sheets filo pastry
method
1. Cook the onion and garlic in a saucepan with 15 g (1/2 oz) butter for 1 minute. Add the mushrooms and cook for a further 2 minutes.
2. Remove from the heat, stir in the breadcrumbs, basil and cheese.
3. Brush half of each sheet of pastry with melted remaining butter and fold in half lengthways. Divide the filling between the pastry. Fold over the sides of the pastry and roll up.
4. Place on a greased baking sheet, brush with melted butter and bake at 190°C (375°F) mark 5 for 20 minutes, until golden brown.
Serve hot.
2. Remove from the heat, stir in the breadcrumbs, basil and cheese.
3. Brush half of each sheet of pastry with melted remaining butter and fold in half lengthways. Divide the filling between the pastry. Fold over the sides of the pastry and roll up.
4. Place on a greased baking sheet, brush with melted butter and bake at 190°C (375°F) mark 5 for 20 minutes, until golden brown.
Serve hot.
serving amount
serves 4
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more information
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