How to make
Peel and grate the potatoes. Finely chop the mushrooms and onions. Stew them in oil, a little water, thyme and salt. They should soften.
Add a little water so that the vegetables do not become too dry. Cook and stir occasionally over moderate heat.
Season with salt and black pepper and leave the stuffing for the small filo pastries.
Cut the filo pastry sheets in half to make 16 sheets. Butter each one and spread the stuffing on them.
Fold the potato filo pastries into a triangular or rectangular shape. Spread with oil and sprinkle with thyme.
Arrange the vegan filo pastries in a rectangular tray lined with baking paper, you can also grease if you don't have paper.
Bake the vegan potato and spring onion filo pastries at 360°F (180°C) until done.
