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Ingredients

• 5 sheets filo pastry, 30 x 50 cm (12 x 20 in) each, about 150 g (5½ oz) in total
• 30 g (1 oz) butter, melted
• 2 tsp poppy seeds
• Filling
• 100 g (3½ oz) mixed basmati and wild rice
• 300 ml (10 fl oz) chicken stock
• 1 tbsp extra virgin olive oil
• 1 red onion, finely chopped
• 100 g (3½ oz) shiitake mushrooms, sliced
• 100 g (3½ oz) chestnut mushrooms, sliced
• 2 small courgettes, diced
• 140 g (5 oz) Black Forest ham, trimmed of fat and snipped into strips
• 2 tsp chopped fresh tarragon (optional)
• salt and pepper

Description

The Flavours Of Smoky, Dry-cured Black Forest Ham, Shiitake And Chestnut Mushrooms, And Courgettes Work Well With Wild Rice In The Filling For These Delicious Filo Pastries. If You're Looking For An Interesting Lunch Dish, This Recipe Certainly Fits The B

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