Mushroom Phyllo-baked Pastry Pouches

Heat the oil in a large saucepan over medium heat and cook the onions for 2 to 3 minutes, stirring until they are transparent.

Add the garlic, green chili pepper, curry powder, and flour. Stir over medium low heat for 2 to 3 minutes until the garlic and onion are golden.

Add the mushrooms, cilantro, and salt. Cook until the mixture is completely dry in another 3-5 minutes. Let it cool before using it for filling.

Brush each phyllo sheet generously with butter and stack one sheet on top of the other on a cutting board. With a sharp knife, cut the sheets in half, clockwise, to make 12 pieces.

Preheat the oven to 170°C. Lightly grease a baking sheet.

Working with each piece separately, you fold it in half, and then in half again, to make approximately 6-by-4-inch rectangles. Place about 1 tablespoon of filling in the center, then pick up the phyllo by the four corners, and pinch them together just above the filling to seal, making a little pouch.

Tie a knot with any greens like chives or scallions. Brush them with butter and place them on the baking sheet. Bake until crisp and golden brown in colour about 5-10 mins.

Serve hot or at room temperature with the chutney of your choice or any other tangy dip.