Parsnip, chestnut, sprout & sage filo pie

Ingredients

• 1 large onion, diced
• 2 stalks of celery, diced
• 8 cloves of garlic, finely chopped
• 1 tbsp fennel seeds, crushed
• 10g finely chopped fresh sage
• 1 tsp freshly ground black pepper
• 1 large parsnip, grated
• 150g cooked chestnuts, chopped
• 500g brussels sprouts
• 6 tbsp lemon juice
• 1 tsp lemon zest
• 125g coconut yoghurt
• 2 tbsp miso
• 125g plant-based butter
• 7 sheets (270g) of plant-based filo pastry
• 2 tbsp sesame seeds