Savory phyllo parcels

Mushroom Parmesan Filling Get: 265g crimini mushrooms, finely chopped (2-4mm cubes) 65g shallot, finely minced 88g pancetta or thick bacon, chopped 43g butter (for filling) 122g white wine (sherry?) 50g shredded parm Do: Render the pancetta on medium heat until brown and partially de-fatted Reserve the bacon bits, leave fat in the pan Add butter to pan and melt on medium heat Add the shallot and sautee for 1 minute Add the mushrooms, turn to coat. Season with garlic powder, thyme, black pepper, salt Sautee dry for 4 minutes on medium, turning occasionally. Add white wine and simmer until all wine liquid is reduced. As liquid is going away, toss bacon into mixture and finish reduction 1 more minute Remove to bowl, toss with the parmesan and set aside Phyllo dough cups Get: 1lb packaged phyllo dough, defrosted (previous day!) Do: Melt 3 tbsp butter Very lightly grease a cookie sheet Preheat oven to 375F Unroll phyllo sheets. Be careful, that shit is fragile! Place one sheet on work surface, brush half of it lightly with the melted butter. Fold the sheet in half, smooshing the butter between two layers Repeat to get to a 4 layer sheet. Cut the sheet with a sharp knife into ~3 inch squares Place a spoonful (1tbsp?) of filling into the center of each square Brush the edges of the dough with melted butter Pull corners and sides of the dough over the filling. They should sort of stick? But some of the filling will show. Place parcels onto cookie sheet Bake for ~15 minutes at 375F. Phyllo edges should crisp to light brown Lamb Feta Filling Get: 228g lamb 1 tbsp olive oil 50g feta cheese, finely crumbled 10g mint leaves, very finely minced 1c yogurt (for sauce) Filling: Heat 1 tbsp oil on medium heat Brown the lamb, seasoning with salt, pepper, garlic powder, onion powder Remove to bowl, don't get too much grease in the bowl Toss with the feta and half of the mint leaves Yogurt sauce: Whisk the rest of the mint leaves into a cup of yogurt TODO: something to make this thicker? Dough cups: Create parcels as above and bake. When cooled slightly, pipe a touch of the yogurt on top of each cup Results: Generally yummy! Mushroom cups were tasty! But using bacon made them taste strongly of bacon and little else. The lamb filling was not too dry the way you'd expect. But even so, it was greatly enhanced by a dollup of yogurt. The small (1 inch) phyllo cups were the best. I made some large parcels but they kinda didn't make sense. You don't want big sheets of plain phyllo hanging out, and if you make a giant parcel then the phyllo doesn't stay crisp around the package part. The bottoms of the parcels were surprisingly greasy. Maybe I need the butter to be more even? I tried both 2-ply and 4-ply bundles. They both worked and we didn't notice much difference. I guess I'd suggest 4-ply so you get more crunch? Other filling ideas: Shrimp+green onion +garlic Roasted red pepper + pimento cheese Spinach+feta cheese References: https://thepioneerwoman.com/cooking/phyllo-mushroom-bundles/ https://www.tablespoon.com/recipes/pancetta-and-mushroom-phyllo-cups/bb4c51d8-e3ce-4626-b900-52692190288a https://www.allrecipes.com/recipe/143013/phyllo-turnovers-with-shrimp-and-ricotta-filling/?internalSource=rotd&referringId=113&referringContentType=Recipe%20Hub