Leek and Mushroom Stuffed Phyllo Pockets
There might be a mild form of obsession developing in my household for these phyllo pockets. I've made them four times in the last ten days, they’re that good. The earthiness of the mushrooms mixed with the oniony leek tones almost seem the perfect savoury combination. Add in the cheesy boost from nutritional yeast and you arrive at a wonderful flavour medley. I've served these triangles as appetizers, taken them with me as a snack during the day, and placed them on the dinner table as a main meal paired with a salad. However you serve them just be warned, you’ll probably be making these more than once!
Leek and Mushroom Stuffed Phyllo Pockets
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Prep time
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How it's made
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3 tbsp olive oil |
Heat the oil in a pan over medium heat. |
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3 medium leeks, sliced |
Add leeks and cook for 5 minutes. |
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2 cups mushrooms, sliced |
Add and cook for 5 more minutes, until the water released by the mushrooms mostly evaporates. |
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3 tbsp nutritional yeast |
Add spices to the above mixture and mix well. Remove from heat. |
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1 tbsp vegetable seasoning |
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1 tsp red pepper flakes (optional) |
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½ tsp pepper |
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⅔ package of phyllo pastry |
Take 1 sheet of phyllo and drizzle lightly with oil. Place another sheet of phyllo on top. With a knife, cut the pastry into 4 equal strips (lengthwise). Take 1 tbsp of the above mixture and place on one end of one strip (1 inch from the very end). Create triangles by folding the pastry into triangles, over and over, starting on the end with the stuffing. Place the triangle on a parchment paper-covered baking sheet and lightly drizzle on a bit more oil. Continue making triangles this way until you either run out of the stuffing, or use up all the pastry. Bake for about 15 - 20 minutes, until they become lightly browned. |
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