| 1 | Chop the onion finely and soften it in a little butter or oil, then fry hard until frazzled. |
| 2 | Remove and reserve. |
| 3 | Dice the mushrooms and fry them in the fat remaining in the pan; stir and turn them as necessary to drive off most of their moisture and to concentrate flavour. |
| 4 | Mix the two vegetables together and season with plenty of salt and pepper. |
| 5 | Stir in the cumin, coriander and grated cheese. |
| 6 | When cool bind with the beaten eggs. |
| 7 | Unwrap the pastry one sheet at a time. |
| 8 | Keep the rest covered with a damp cloth to prevent drying out. |
| 9 | Cut each sheet into strips about 3 x 10 inches long and brush on one side only with melted butter. |
| 10 | Put one rounded metal teaspoonful of the mixture near the short edge of the buttery side of the first pastry strip - about 1 inch from the bottom and slightly to the left-hand side. |
| 11 | Fold the bottom right-hand corner of the pastry diagonally over the filling to make a triangle. |
| 12 | Continue folding the pastry at right angles up the whole lenghth of the strip so you end up with a neat little triangular parcel. |
| 13 | Make more little pies in the same way until all the filling is used up. |
| 14 | To cook, simply brush the pies all over with melted butter or oil, arrange them side by side on baking trays and bake at 350-375°F (180-190 c) gas mark 4/5 for about 20 minutes, until the pastry is golden and crisp. |
| 15 | It is best to turn the pies over after the first 10 minutes and brush with more butter or oil. |
| 16 | For even crisper results the pies can be deep-fried. |
