I do hope that everyone has been having a wonderful holiday season! :) Mine has been full of plenty of visiting, feasting, and merriment. I had a go at a recipe for a part of our New Year's supper and I think it turned out quite well, so I will share it with you all to have a try.
I got the original recipe from
Best-Ever Vegetarian by Linda Fraser. We did not have all the recommended ingredients so I just winged it and this what we ended up with.
Ain't too pretty {I blame that to my clumsy dishing, which I in turn blame on the whiskey! ;)} but I can assure you it tasted very yummy. Here is what I used:
4 ounces parsnip, chopped
8 ounces carrot, chopped
8 ounces leeks, chopped
8 ounces portobello mushrooms, sliced
4 ounces crimini mushrooms, sliced
2 cloves of garlic, crushed
8 ounces McIntosh apples, peeled, cored & chopped
1 cup mixed nuts {cashews, walnuts, pecans}, toasted and chopped
8 ounces brie cheese
2/3 heavy cream
2 large eggs
8 tablespoons butter
salt & pepper, to taste
12 ounces of frozen phyllo pastry, thawed at room temperature for 5 hours
Heat 3 tbsp of butter in a sauce pan and saute parsnips, carrots and leeks for 5 minutes. Then add mushrooms and garlic for another 2 minutes. Remove from heat and put in a bowl to cool off.
Whisk cheese, eggs, and cream in a bowl. Add desired amount of salt and pepper. Pour over sauteed veggies.
Add apples and nuts to mixture.
Melt remaining butter in a pan and brush a 9 inch spring form pan or deep pie plate. Brush two-thirds of the phyllo pastry sheets with butter, one at a time, and line the bottom and the sides of the pan with them. Make sure to overlap them so that there are no gaps.
Spoon in filling and fold in the sides of the excess phyllo pastry towards the center, covering the filling.
Brush the remaining phyllo sheets with butter, and cut them into 1-inch strips {I didn't do this, I was a brute and just tore off small pieces!}. Cover the surface of the pie with the strips, arranging them in a decorative mound.
Bake at 350 for about 40 minutes.
Happy New Year & happy nomming! ;)
Sláinte!
Laurel
photo by Bruce McKay 
