Mushroom and Red Pepper Puffs

500g small mushrooms, trimmed & quartered
25ml red wine vinegar
Quarter of a tsp. salt and pepper
350ml roasted red peppers, chopped
250g fresh bread crumbs
12 sheets phyllo pastry
1 tbsp. honey
Half a tsp. of crushed mint
300g white cheese, crumbled (optional)
2 tbsp. melted butter
3 tbsp. sweet mustard
1 egg white, beaten

Place mushrooms on a rimmed baking sheet, sprinkle with vinegar and half the salt and pepper; toss to coat evenly. Bake at 200 degrees Celsius for 35 to 40 minutes or until tender and liquid is evaporated, stirring occasionally. Let cool slightly.

Drain peppers, pat dry. Place in a large bowl, add half the bread crumbs, the honey, mint, and remaining salt and pepper. Toss. Grate cheese and add to bowl, add mushrooms. Toss again. Separately, blend mustard with a tbsp. water and set aside.

Layer the sheets of phyllo on work surface. Use knife to cut out 20cm diameter circles from sheets. Place two circles on work surface, brush lightly with mustard. Top each with second circle, brush lightly with butter. Top with remaining circles, brush again with mustard. Sprinkle one tbsp. of bread crumbs in the centre of each, and top with half a cup of the filling.

Fold one edge of phyllo towards the filling, then take the point at the edge of the circle where the fold begins, and fold this over the filling, forming a pleat, and repeat the pleating, leaving a 1cm steam vent in the centre. Place on greased sheet, brush with egg white, and bake at 200 degrees Celsius for 20 minutes or until golden brown and crispy. Makes eight puffs.

Source: Recipes from the Bulgaria Peace Corps Cookbook 2000