Mushroom and Pancetta Fillo Rolls

Cook time 1 hour
Servings 18


20g butter
2 tbs. olive oil
500g of mixed mushrooms, roughly chopped
3 clove garlic
3 sprigs thyme, leaves picked
¼ cup chicken stock
3 tbs. creme fraiche
¾ cup pine nuts, toasted
6 slices pancetta, cubed
18 cubes of smoked mozzarella 

12 sheets of filo
25g butter, melted

Mushroom and Pancetta Fillo Rolls


In a large fry pan, heat oil and butter together. Add the mushrooms and fry until they start to soften and become golden in colour. Add the garlic, thyme, pancetta and cook for a further 5 minutes before adding the stock and creme fraiche. Allow the sauce to thicken slightly and then remove from the heat. Mix through the pine nuts and then let the mixture cool slightly.

Preheat the oven to 200C.

Lay two pieces of filo pastry on a clean workbench and brush with butter. Cover the remaining filo with a damp tea towel to ensure it does not dry out. Sandwich two pieces of filo together. Cut into three even long strips. Continue the process with the remaining filo so you have 18 strips in total.

On the edge of each half, place a tablespoon of mushroom mixture and a cube of mozzarella. Fold the ends of the filo and wrap up to form an envelope. Place on a baking tray and brush each with a little extra butter. Cut a slit in the centre of each roll. Bake for 20 minutes or until golden brown.