Savoury filled mushroom phyllo pastry fingers with a tangy topping
1box phyllo pastry
250g butter, melted to brush pastry with
Filling
30ml margarine
1 medium onion, finely chopped
1punnet mushrooms, finely chopped
2 hardboiled eggs, grated
5ml paprika
5ml crushed garlic
salt and pepper to taste
To make filling: Melt margarine and sauté onions until golden and soft, adding water if necessary. Add garlic and mushrooms and braise for 2min. Add egg and seasonings. Remove from heat to cool
For topping
80ml honey or apricot jam
15ml lemon juice
5ml peri peri
10ml chopped walnuts
To make topping: Melt honey over low heat. Add all ingredients and place in a bowl. Keep warm over boiling water.
Method
Spay and cook a baking tray. Set oven to 180*C.
Brush each phyllo strip with butter. Cut phyllo pastry into 3 strips crosswise.
Spoon heaped teaspoons of mixture onto one end of each strip. Fold over the long sides of the pastry and roll up like a cigar.
Brush with butter and place on baking tray
Bake for 12 min or until golden
Remove to a wire rack and drizzle with topping. Allow to cool
