Creamy Mushroom Broccoli Filo Pie
Some combination are made in heaven like Mushroom & Broccoli, Spinach & Corn, Berries & Cream etc. On the last Friday of March 2019, here I am with a savoury recipe of Creamy Mushroom Broccoli Filo Pie. It’s cheesy, crunchy packed with garlic and herbs, making it perfect appetiser.
Finding different ways to make savoury appetisers always interests me. Since my husband is fond of cheesy dishes, I thought of various combinations of veggies and cheese to make this dish. The aroma of herbs and garlic packs a punch to my Creamy Mushroom Broccoli Filo Pie.
It’s a very easy to make appetiser. Not only it’s quick to prepare, but also requires very minimal ingredients. Also the cheesy veggie filling compliments the crispy pie perfectly.
Filo pastry sheets are the very fine sheets that are available at supermarket. In case you don’t get it readily, you may use the readymade Springroll Sheets as well. I also used the same coz the nearby store ran out of Filo pastry sheets.
If you are non-vegetarian, you may prepare this dish replacing the Mushroom with minced chicken or prawns as well. I am sure they will taste good.
I love baking, be it sweet or savoury dishes. Even though I started with baking simple stuff like basic chocolate cake….with time I have grown experimenting with savoury dishes as well including breads. Have you checked out my recipes “Rosette Bread” or “Schezwan Veggie Puff”? All these are really easy to make snacks or party appetiser which will definitely please the crowd.
Creamy Mushroom Broccoli Filo Pie
A crispy pie made of Filo pastry/ Springroll Sheets filled with a cheesy mushroom and broccoli filling.
Ingredients
- 12 Nos Springroll Sheets
- 200 Gms Mushroom
- 200 Gms Broccoli
- 3 Tbsp Milk
- 1 Tsp All purpose Flour
- 1 Tbsp Butter
- 1 Tsp Black Pepper Powder
- 1 Tsp Mixed Herbs
- 1 Tbsp Minced Garlic
- 1/4 Cup Processed Cheese
- To Taste Salt
- 1 Tsp Tandoori Mayonnaise (Optional)
Instructions
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Thaw the frozen Springroll Sheets for atleast 20-30minutes. Once they are at room temperature, separate the sheets from one another and keep them covered with a damp kitchen towel.
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In a pan, add butter and let it heat. Ensure that the butter doesn’t burn.
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Add minced garlic and sauté till the raw smell goes away. Add the finely chopped mushroom and broccoli and sauté in high heat. Season it with Salt and Black Pepper.
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Once the veggies are cooked, add the flour and sauté well. Now add milk and stir continuously to form smooth sauce without any lumps.
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Add the mixed herbs, tandoori mayonnaise (optional) and half of the processed cheese. Mix until the cheese melts. Take off the heat and let the mushroom and broccoli filling cool down to room temperature.
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While the filling is cooling, pre heat the oven at 180 degrees Celsius.
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Firstly, cut the Springroll sheet into 4 squares equally. Grease the muffin tray or moulds lightly with oil or melted butter.
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For the pie, arrange the cut Springroll Sheets on top of one another diagonally uptill 4 layers by brushing the top side with little oil. This implies each pie will have 4 layers of small Springroll sheets placed diagonally.
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Now add this layered Springroll Sheets in each of the muffin mould and then add 1 tbsp of mushroom and broccoli filling and top it with some grated cheese.
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Bake the Creamy Mushroom & Broccoli Filo Pie at 180 degrees Celsius for 12-15 mins until it crisps and the cheese melts.
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Once baked, serve it with your favourite dips or sauce. You may eat it alone as well.
