CookEat Recipe
Pea and Celeriac Filo Bites
Tender celeriac and peas are combined with sautéed mushrooms, ricotta and a measured spoonful of grated horseradish. The topping is served in crisp baked filo cups.
Method
Steps
Step 1
Peel celeriac and cut into 5 mm dice. Bring the measured 700 ml water to a boil in a saucepan and simmer celeriac for 10–15 minutes until tender. Use fresh or frozen shelled green peas, not dried peas; add for the last 3–5 minutes. Drain well and lightly mash.
Step 2
Clean and finely chop cultivated button mushrooms. Heat 1 teaspoon of the measured olive oil in a frying pan over medium heat and cook mushrooms for 5–7 minutes until tender and their liquid evaporates. Fold with celeriac and peas, ricotta, black pepper and 1 tablespoon peeled, finely grated fresh horseradish.
Step 3
Heat the oven to 180°C. Keep thawed filo covered while working. Brush sheets with the remaining 25 ml olive oil, stack in three layers and cut squares. Press into small muffin wells to make shallow cups. Bake for 10–15 minutes until golden and crisp throughout, following a longer package time if specified.
Step 4
Spoon the warm vegetable and ricotta topping into the filo cups immediately before serving twelve small portions. Do not pipe the chunky mixture.
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