Mheachalls Recipe
Traditional mini mother's phyllo stuffed with onions
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Ingredients
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Dough
Filling
Method
Preparing the Filling
- 1
Sauté the Onions
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onions and sauté until they are soft and translucent, about 10-12 minutes.
- 2
Season the Filling
Add salt, black pepper, and paprika to the sautéed onions. Stir well to combine and cook for another 2-3 minutes. Remove from heat and let it cool.
Assembling the Mheachalls
- 3
Prepare the Phyllo Dough
Preheat your oven to 375°F (190°C). Unroll the phyllo dough and lay it flat on a clean surface. Keep it covered with a damp cloth to prevent it from drying out.
- 4
- 5
Fill the Dough
Place a tablespoon of the cooled onion filling at one end of the layered phyllo dough. Fold the sides over the filling and roll it up tightly to form a small cylinder. Repeat with the remaining dough and filling.
Baking the Mheachalls
- 6
Arrange on Baking Sheet
Place the rolled mheachalls seam side down on a baking sheet lined with parchment paper. Brush the tops with more melted butter.
- 7
Bake
Bake in the preheated oven for about 25-30 minutes or until they are golden brown and crispy.
- 8
Garnish and Serve
Remove from the oven and let them cool slightly. Garnish with chopped parsley before serving.