½ potato, peeled and parboiled, 1/2-inch diced
2 Tbsp (30 mL) vegetable oil
1 onion, 1/2-inch diced
1 clove garlic, minced
½ tsp (2 mL) dried rosemary
1 tsp (5 mL) dried thyme
1 cup (250 mL) mushrooms, 1/2-inch diced
½ sweet potato, peeled and coarsely grated
1 Tbsp (15 mL) lemon juice
salt and pepper, to taste
3 Tbsp (45 mL) butter
4 sheet phyllo pastry
1. Preheat oven to 375ºF (190ºC).
2. In a medium pot, bring 2 cups (500 mL) of water to a boil and add diced potatoes. Return to a boil and cook for 2 minutes. Drain potatoes, run under cold water and set aside.
3. Heat oil in large skillet and add onions, garlic, rosemary and thyme. Cook until onions become translucent and add potatoes.
4. When potatoes are golden, stir in the grated sweet potato, 1 tablespoon (15 mL) of butter and mushrooms. Cook until mushrooms are tender and add lemon juice.
5. Season with salt and pepper and allow filling to cool.
6. Melt the remaining butter and set aside.
7. Lay 1 sheet of phyllo dough onto a clean cutting board and brush the entire surface with melted butter. Place another sheet of phyllo dough on top. Cut into 6 equal pieces. Repeat this step with remaining 2 sheets of dough.
8. Line a standard size non-stick muffin tin with the phyllo squares allowing sides to hang over.
9. Place approximately ? cup (75 mL) of filling into each muffin cup and fold hanging dough over to seal the pies.
10. Brush with remaining butter and bake for 15 minutes or until the pies are flaky and golden brown.
11. Gently remove from muffin tins and allow to cool on wire rack.