Leek & Chestnut Filo Swirl With Creamy Mushroom Sauce

Name: Leek & Chestnut Filo Swirl With Creamy Mushroom Sauce
Ingredients: Filo Swirl; 10 sheets filo pastry; Olive oil for brushing; 1 tbsp vegan butter (our favourite is Naturli); 500g/17.5 oz leeks, trimmed and thickly sliced; 3 cloves garlic, finely chopped; ½ tsp nutmeg (fresh or ground); 1 tsp paprika; 200g/7 oz baby spinach; 200g/7 oz chestnut puree (eg Merchant Gourmet); 200g/7 oz vacuum packed chestnuts (eg Merchant Gourmet), finely chopped (easiest on pulse mode in a food processor); 100g/7 oz pecans or walnuts or cashews, toasted and finely chopped (easiest in a food processor – you can process them along with the chestnuts); 100g/1 cup plain breadcrumbs (fresh or ready to use); 1 tbsp miso; 1 tsp syrup (eg maple or agave); 1 apple, grated; Zest of half lemon, finely chopped; 1 tbsp lemon juice; 2 tbsp fresh sage leaves, finely chopped; 1 tbsp rosemary, finely chopped; Salt; pepper; 100g/1 scant cup dried cranberries, soaked in boiling water for 30 minutes then drained (optional); Mixed seeds for topping (optional); Mushroom Sauce; Make a batch of our mushroom sauce recipe

www.veganrecipeclub.org.uk

We are in love with this Christmas centrepiece! It's actually a lot easier to make than it looks and is a real crowd pleaser. The combination of chestnut puree, walnuts,...

View full recipe on www.veganrecipeclub.org.uk

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Ingredients

Filo Swirl
10 sheets filo pastry
Olive oil for brushing
1 tbsp vegan butter (our favourite is Naturli)
500g/17.5 oz leeks, trimmed and thickly sliced
3 cloves garlic, finely chopped
½ tsp nutmeg (fresh or ground)
1 tsp paprika
200g/7 oz baby spinach
200g/7 oz chestnut puree (eg Merchant Gourmet)
200g/7 oz vacuum packed chestnuts (eg Merchant Gourmet), finely chopped (easiest on pulse mode in a food processor)
100g/7 oz pecans or walnuts or cashews, toasted and finely chopped (easiest in a food processor – you can process them along with the chestnuts)
100g/1 cup plain breadcrumbs (fresh or ready to use)
1 tbsp miso
1 tsp syrup (eg maple or agave)
1 apple, grated
Zest of half lemon, finely chopped
1 tbsp lemon juice
2 tbsp fresh sage leaves, finely chopped
1 tbsp rosemary, finely chopped
Salt
pepper
100g/1 scant cup dried cranberries, soaked in boiling water for 30 minutes then drained (optional)
Mixed seeds for topping (optional)
Mushroom Sauce
Make a batch of our mushroom sauce recipe