Spiced parsnip and cashew strudels recipe | Sainsbury`s Magazine

Ingredients

• 150g cashews
• 40g unsalted butter
• 75g unsalted butter, for the filo pastry
• 750g parsnips, peeled and chopped into 2cm chunks
• 1 tsp cumin seeds
• 1 tsp ground coriander
• ½ tsp mustard seeds (black or yellow)
• ¼ tsp ground turmeric
• 600g leeks, trimmed, rinsed and roughly chopped
• 1 x 220g pack filo pastry (12 sheets)
• 1 tsp white sesame seeds
• 1 tsp black sesame seeds