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?



SKYLARKS FIRST BUFFET

IT'S been a special weekend in the UK with the Queens Diamond Jubilee celebrations. On any royal occasion i always get a lump in my throat and a real sense of British pride when seeing The Mall, leading up to Buckingham Palace, packed with supporters.

The Mall on Diamond Jubilee Weekend

It wasnt such a big crowd at Skylark this weekend but we also celebrated a 60th occasion. The cafe was hired Saturday for it's first evening event, a 60th birthday party. The buffet was to be all handmade so it was a long day for me.

Buffet Food

I prepared 5 vegetable quiches, Scotch Eggs, my own square vol-au-vents (filled with prawns and coronation chicken) and sausage rolls.

Buffet Food

Wraps filled with ham and mustard mayonnaise, beef and horseradish mayonnaise, and cheese and farmhouse chutney.
Even homemade breaded mushrooms. Coleslaw and savoury rice accompanied the finger food.

Buffet Food

After the savouries we served homemade strawberry cheesecake, banoffee pie and chocolate orange trifle but unfortunately i didnt manage photos of these.

It was hard work but a successful evening and hopefully the first of many.