For the pastry
1.5 cups refined flour
1/2 tsp baking powder
100 gms margarine, cut into small cubes and refrigerated
Cold water as required
Salt to taste
For the filling
200 gms button mushrooms, cut into small cubes
1 large onion, thinly diced
1 tsp chilli flakes
Salt to taste
2 tbsp olive oil
1/2 cup grated cheese
Melted butter for brushing
In a bowl sift together the flour, baking powder and salt.
Crumble the margarine in the flour mixture, incprporating both with the tips of your fingers.
Add a little cold water, a couple of tablespoons, just to bring the dough together.
Cling wrap and refrigerate the dough for at least 30 minutes.
Remove the dough, make tennis ball size rounds and refrigerate until ready to use.
Heat the olive oil in a pan and add the onions.
Saute till transparent and add the mushrooms.
Cook on high heat till the liquid almost evaporates.
Add chilli flakes and salt and continue cooking another minute or so till the liquid dries completely.
Preparing the parcels
Roll out the dough, one ball at a time, cutting the sides to form a square.
Make slits on all 4 sides, a little shorter than the length of the sides, about 1/4″ away from the edge.
Spoon some of the stuffing onto the centre and top with grated cheese.
Fold the corners of the square over the stuffing to meet at the centre.
Preheat the oven to 150 deg.
Lightly grease and dust the baking tray and place the parcels.
Bake for about 12 minutes.
Brush the tops with a little butter and bake for another 4 minutes.
Remove from oven and cool on a rack.
Serve with a dip of choice.