No Waste Phyllo Rolls w/ Stamppot

Ingredients:

For the pie, 7 rolls, fits a 30x40cm baking tin:

750g leftovers stamppot

for example, fermented cabbage stamppot, consisting of 500gr mashed potato and 250gr fermented cabbage

2 tbs olive oil (for frying) plus extra to work with phyllo

3-4 shallots, approximately 200gr, sliced thinly in half moons

250g brown mushrooms, in 3-4mm slices

2 ts butter

salt and black pepper

1 pack phyllo, 450-500g, approximately 14 sheets

15g butter

15ml water

For the topping:

200g sour cream, cream fraiche or Greek yogurt

handful of flat leaf parsley leaves, chopped, and maybe some dill

1 garlic clove, minced

olive oil

a drop of wine vinegar or lemon juice

Method:

Preheat the oven at 200°C.

Warm up 2 tbs of olive oil in a frying pan and fry the shallots for about 20 minutes over middle heat, stirring occasionally, until they turn crispy and golden brown. Take them out and use the very same pan to fry the mushrooms. Depending on the size of your pan, you might need to fry the mushrooms in 2 or 3 batches for the best result. You don't want to overcrowd the pan and cook mushrooms in their own juices - it makes them soggy. When the mushrooms are golden brown, stir in some butter until it melts and season with salt and black pepper.

A package of phyllo usually contains around 14 sheets. Use 2 sheets per roll and split the filling in 7 aproximately even parts.

Grease the baking tin with a bit of olive oil or use baking paper.

Lay a sheet of phyllo on a clean working surface or a tablecloth a sprinkle with a few drops of water and some olive oil. Water makes it easier to roll the phyllo, but be careful not to make it wet as it will fall apart. The oil prevents sheets from sticking together and is necessary to create layers. Lay the second sheet of phyllo on top and sprinkle with a few drops of olive oil as well. Arrange 1/7th part of the fillings onto the sheet: the stamppot (fermented cabbage and mashed potato), followed by the onions and mushrooms. You don't have to use all the mushrooms in the rolls, you can leave some on the side to use in the topping, like I did! Cover max 2/3 of the sheet surface with the filling, roll it up tightly, starting from the shorter side of the sheet. Place the rolls next to each other into the baking tin, sprinkle a bit of olive oil on top of them and bake for 30 minutes until they  blush  and their edges become crispy.

Topping & Serving:

While your phyllo rolls are in the oven, make the topping.

You can use the same frying pan you used for the mushrooms, (there's still some flavor in it!) to make the garlic oil.

Mince the garlic and warm it up in the pan together with one 1tbs of olive oil, bringing it to a gentle bubble over low heat. Be careful not to burn the garlic, turn the heat off immediately as the bubbles appear and let the garlic oil cool down.

Wash de parsley in ice cold water and chop it finelly. Chop the the rest of the fried mushrooms. If you're using dill, chop it finelly as well. Combine both the mushrooms and herbs with the garlic oil, season with salt, black pepper and a few drops of vinegar/lemon juice to your taste.

Just before you take the phyllo rolls out of the oven, melt the 15gr butter with 15ml water in a pan. Instead of water you can also use milk. You don't have to bring the two to a boil, it's only important that the butter melts so you can pour the mixture all over the phyllo rolls after you take them out of the oven. 

Cover the rolls with a clean cloth and let the rolls rest and soak up the butter/water mixture for 5 minutes before cutting and serving.

Serve with self made herbs and mushrooms topping and sour cream/crème fraîche or Greek yogurt on the side.