
Portobello Mushrooms and Garlic Butter Filo Tarts
Keep it simple with this recipe for Portobello mushrooms and garlic butter filo tarts – made with Jus-Rol’s filo pastry sheets and ready in 20 minutes.
Quick Stats
Easy
6 Servings
15 minutes bake time
Portobello Mushrooms and Garlic Butter Filo Tarts
Keep it simple with this recipe for Portobello mushrooms and garlic butter filo tarts – made with Jus-Rol’s filo pastry sheets and ready in 20 minutes.
Ingredients
- Jus-Rol™ Filo Pastry
- 75g Butter
- 6 Portobello mushrooms, wiped
- 2 Garlic cloves, skinned & finely chopped
- Bunch of Parsley, washed & chopped
- Black pepper
Equipment required
- Knife
- Pastry Brush
- Baking Sheet
- Baking paper
Techniques Used
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How to Make Filo Pastry Tartlets
How to Make Filo Pastry Tartlets
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- Lay stack of filo sheets on work surface and using a sharp knife, cut stack into two equal strips down its length.
- Cut each strip into four equal squares as shown.
- You will end up with the stack cut into 8 equal squares.
- Keeping all other filo squares covered with cling film to prevent them drying out, lay one square onto work top and brush lightly with melted butter.
- Top with a second square, offset to allow corners to show.
- Brush lightly with butter.
- Repeat with further two squares so all corners are offset.
- Gently press the layered pastry into one of the forms of a muffin tin and repeat the process with remaining pastry. Bake at 190ºC (170ºC for fan assisted ) / 375ºF /Gas M. 5 for approx. 8 -10 mins until golden brown. Cool and store in an airtight container until required.
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How to Glaze Filo Pastry
How to Glaze Filo Pastry
- Filo Pastry contains virtually no fat but a light brushing of melted butter, ghee or oil imparts a sheen to the baked recipe and adds to the eating qualities.
- Use a pastry brush and brush the sheets very lightly before using each one in the recipe. Brush the finished dish again before baking.
TIP – You can introduce a flavouring such as spice, chopped herbs,garlic etc. into the butter to compliment the filling.
Method
- Preheat oven to 190ºC (170º fan assisted)/375ºF/ Gas M 5
- Melt the butter and add the garlic and some of the chopped parsley.
- Open out the filo pastry and slice the stack of sheets in half across it’s length to give 2 stacks of rectangular pastry. Lay one sheet of pastry on a work surface, brush with the garlic butter and then lay a second piece on top, with corners offset. Brush again with butter.
- Place one mushroom stalk side up in centre of the brushed filo and bring up the filo, scrunching or folding gently to form a border around the sides of the mushroom. Place on a lined baking sheets and continue with remaining pastry and mushrooms.
- Brush tops of mushrooms generously with the garlic butter and bake for 12-15 minutes until pastry is dark golden brown and mushrooms cooked.
- Drizzle with any remaining butter and scatter with remaining chopped parsley.