Ingredients

• 4 tbsp olive oil
• plus extra for the pastry
• 3 garlic cloves
• finely chopped
• 1.2kg/2lb 7oz wild mushrooms
• larger mushrooms chopped
• 3 tbsp coarsely chopped parsley
• 1 small chilli
• finely chopped (optional)
• 8 rectangles ready-made filo pastry
• about 20x20cm/8x8in
• small bunch fresh chives

Directions

• Preheat the oven to 220C/450F/Gas 8.
• Heat the oil in a frying pan
• add the garlic and mushrooms and fry over a high heat for 3-4 minutes
• or until just cooked. Season with salt and freshly ground black pepper and sprinkle over the parsley. Set aside to cool.
• Brush one side of each sheet of filo pastry all over with a little olive oil.
• Place one sheet of filo pastry on top of another to create two layers of pastry
• then spoon a quarter of the mushroom mixture into the centre of the pastry.
• Gather up the corners of the pastry to create a parcel and secure with a couple of chives. Brush all over with olive oil and place onto a baking tray.
• Repeat the process with the remaining filo pastry and mushroom mixture.
• Bake the parcels for 10-12 minutes
• or until the pastry is cooked through and golden-brown.