Mushroom & Truffle Filo Pastry Cigars

Serves 1
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Directions

  1. 1Heat up the milk in a pan and set it aside.
  2. 2Heat up the milk in a pan and set it aside.
  3. 3Heat up the milk in a pan and set it aside.
  4. 4In another pan, heat up oil and sauté the mushrooms until they have some color on them.
  5. 5In another pan, heat up oil and sauté the mushrooms until they have some color on them.
  6. 6In another pan, heat up oil and sauté the mushrooms until they have some color on them.
  7. 7Add the butter and flour to the mushrooms and cook for a couple of minutes until the flour becomes nice and brown.
  8. 8Add the butter and flour to the mushrooms and cook for a couple of minutes until the flour becomes nice and brown.
  9. 9Add the butter and flour to the mushrooms and cook for a couple of minutes until the flour becomes nice and brown.
  10. 10Add chili flakes, grated garlic, and salt to the mushrooms and sauté for a couple of minutes.
  11. 11Add chili flakes, grated garlic, and salt to the mushrooms and sauté for a couple of minutes.
  12. 12Add chili flakes, grated garlic, and salt to the mushrooms and sauté for a couple of minutes.
  13. 13Gradually add the warm milk a little bit at a time, gently combining until the sauce is nice and smooth.
  14. 14Gradually add the warm milk a little bit at a time, gently combining until the sauce is nice and smooth.
  15. 15Gradually add the warm milk a little bit at a time, gently combining until the sauce is nice and smooth.
  16. 16Finish the sauce with pepper, nutmeg powder, and truffle oil, then mix well.
  17. 17Finish the sauce with pepper, nutmeg powder, and truffle oil, then mix well.
  18. 18Finish the sauce with pepper, nutmeg powder, and truffle oil, then mix well.
  19. 19Take the sauce off the heat and cool it down.
  20. 20Take the sauce off the heat and cool it down.
  21. 21Take the sauce off the heat and cool it down.
  22. 22Add some grated cheese to the cooled mushroom mixture and mix it all together.
  23. 23Add some grated cheese to the cooled mushroom mixture and mix it all together.
  24. 24Add some grated cheese to the cooled mushroom mixture and mix it all together.
  25. 25Cut the filo pastry sheets into squares.
  26. 26Cut the filo pastry sheets into squares.
  27. 27Cut the filo pastry sheets into squares.
  28. 28Stack three filo sheets, brushing each with a flour and water slurry to stick them together.
  29. 29Stack three filo sheets, brushing each with a flour and water slurry to stick them together.
  30. 30Stack three filo sheets, brushing each with a flour and water slurry to stick them together.
  31. 31Pipe the mushroom and truffle filling in the middle of the stacked filo sheets.
  32. 32Pipe the mushroom and truffle filling in the middle of the stacked filo sheets.
  33. 33Pipe the mushroom and truffle filling in the middle of the stacked filo sheets.
  34. 34Fold the filo pastry over the filling and roll it tightly to form a cigar, brushing the edges with slurry to seal.
  35. 35Fold the filo pastry over the filling and roll it tightly to form a cigar, brushing the edges with slurry to seal.
  36. 36Fold the filo pastry over the filling and roll it tightly to form a cigar, brushing the edges with slurry to seal.
  37. 37Deep fry the prepared cigars in medium hot oil until they are nice and golden brown from the outside and cooked through.
  38. 38Deep fry the prepared cigars in medium hot oil until they are nice and golden brown from the outside and cooked through.
  39. 39Deep fry the prepared cigars in medium hot oil until they are nice and golden brown from the outside and cooked through.
  40. 40Serve the mushroom and truffle filo pastry cigars hot and enjoy.
  41. 41Serve the mushroom and truffle filo pastry cigars hot and enjoy.
  42. 42Serve the mushroom and truffle filo pastry cigars hot and enjoy.

Ingredients

  • 1 cup Milk
  • 1 cup Milk
  • 1 cup Milk
  • Oil
  • Oil
  • Oil
  • 200 g Mushroom
  • 200 g Mushroom
  • 200 g Mushroom
  • 2 tbsp Butter
  • 2 tbsp Butter
  • 2 tbsp Butter
  • 2 tbsp AP Flour/ Maida
  • 2 tbsp AP Flour/ Maida
  • 2 tbsp AP Flour/ Maida
  • 1 tsp Chilli flakes
  • 1 tsp Chilli flakes
  • 1 tsp Chilli flakes
  • 2 cloves Garlic
  • 2 cloves Garlic
  • 2 cloves Garlic
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • to taste Pepper
  • to taste Pepper
  • to taste Pepper
  • 1 pinch Nutmeg powder
  • 1 pinch Nutmeg powder
  • 1 pinch Nutmeg powder
  • 1 tsp Truffle oil
  • 1 tsp Truffle oil
  • 1 tsp Truffle oil
  • 0.25 cup Grated cheese
  • 0.25 cup Grated cheese
  • 0.25 cup Grated cheese
  • as required Filo pastry sheets
  • as required Filo pastry sheets
  • as required Filo pastry sheets
  • 2 tbsp Maida for slurry
  • 2 tbsp Maida for slurry
  • 2 tbsp Maida for slurry
  • 3 tbsp Water for slurry
  • 3 tbsp Water for slurry
  • 3 tbsp Water for slurry
  • Mayo
  • Mayo
  • Mayo

Equipment

PanBrushPiping bag