Thursday, 19 September 2013

Mushroom, Pesto & Halloumi Filo Parcels

What do think of if I say the words "Buffet Food" to you?
For most of you I bet the first thing to come in your head was either sandwiches or sausage rolls?
Funny how traditions are passed down through the ages.Sometimes though it's fun to experiment with new ideas and this is just what I did for last weekends buffet at The Old Red Lion, Litchborough.
Simple, but really effective, and certainly tasty, these mushroom, pesto and halloumi parcels went down really well with the guests and could also easily be considered as an ideal starter for a vegetarian dinner guest.
I layered 4 sheets of filo pastry on top of each other, brushing each one with melted butter, and cut into squares for the parcels. Then I fried off some chopped mushrooms and garlic in butter, stirred in a spoon of pesto and added diced halloumi. Into the centre of each pastry square I put some filling, then brushed the 4 sides with beaten egg and gathered all sides together to form a money bag shape.
3-4 minutes in the deep fat fryer at 180C and they were ready.


Preparing the filo parcels

Mushroom, pesto and halloumi filo parcels

Very pleased also with the photos from my new camera! 

Mushroom, pesto & halloumi filo parcels
As for following tradition, well yes we do that too!
Delicious homemade sausage rolls.

Sausage rolls
Olive, cheddar and cherry tomato on cocktail sticks.
Olive, cheddar and cherry tomato
Scotch eggs made from our own eggs and sausage meat from the farm and proper breadcrumbs.
Scotch eggs

Mini tarts too.
Mini quiches and red onion and cream cheese tartlets
So what's your favourite?

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