🍽️ Crispy Mushroom Pastry Pouches

Name: Crispy Mushroom Pastry Pouches
Total time: 30 min
Yield: 4 servings
Ingredients: 3 sheets filo pastry; 2 tbsp butter (melted); 100 g frozen peas; 100 g chickpeas (from a can); 1 large carrot; 1 handful bean sprouts; 2 handfuls morel mushrooms (dried); 1 clove of garlic; salt; pepper; 1 tbsp peanut oil; 2 tbsp soy sauce (dark); 1 tbsp oyster sauce; 1 egg white (for brushing); oil (for frying)

150 kcal · 30 min · 4 servings

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Ingredients

3 sheets filo pastry
2 tbsp butter (melted)
100 g frozen peas
100 g chickpeas (from a can)
1 large carrot
1 handful bean sprouts
2 handfuls morel mushrooms (dried)
1 clove of garlic
salt
pepper
1 tbsp peanut oil
2 tbsp soy sauce (dark)
1 tbsp oyster sauce
1 egg white (for brushing)
oil (for frying)

Instructions

1. Place the morels in a bowl and cover them with plenty of warm water.
2. Brush two sheets of puff pastry thinly with melted butter.
3. Place an unbrushed sheet of puff pastry on top.
4. Cut the stack into eight to ten squares.
5. Make sure each square is about 15 centimeters wide.
6. Rinse the bean sprouts under running water.
7. Spin the bean sprouts dry or pat them off.
8. Peel the carrot under running water.
9. Cut the carrot into very small cubes.
10. Thaw the peas if they are frozen.
11. Drain the chickpeas in a sieve.
12. Pat the soaked morels dry with a kitchen towel.
13. Cut the morels into small cubes as well.
14. Heat the oil in a pot over medium heat.
15. Add the carrot cubes and bean sprouts to the pot.
16. Sauté the vegetables for a short moment.
17. Add the peas, morels, and chickpeas.
18. Season the mixture with salt and pepper.
19. Let everything simmer for about 6 minutes.
20. Taste the filling with salt and pepper.
21. Add some soy sauce.
22. Add some oyster sauce.
23. Spoon the vegetable filling into the center of the pastry squares.
24. Brush the edges of the squares with egg white.
25. Pull the four corners of the squares up to the center.
26. Press the pouches firmly closed so they are tight.
27. Insert wooden skewers through the pouches if they might stay open.
28. Heat the clarified butter in a pot or deep fryer.
29. Fry the pastry pouches in the hot fat until golden yellow.
30. Place the finished pouches on kitchen paper.
31. Let the excess fat drain off.
32. Serve the pouches hot on plates.
33. Garnish them with fresh coriander leaves.

Nutrition per serving

kcal: 150
Protein: 4 g · Fett/Fat: 10 g · Carbs: 11 g