Mushroom + Chestnut Filo Swirl

This impressive filo swirl is stuffed with our favourite festive flavours, including cranberry sauce, chestnuts and sage. It’s a great centrepiece for Christmas dinner or a Sunday lunch during the colder months.

Ingredients

-1 people+

Metric

Method

1. 1

   Add a splash of olive oil to a pan on a medium heat. Fry the onion and garlic for 10 minutes or until they begin to brown.

   
2. 2

   Add the mushrooms and break up the tofu into the pan. Fry for 10-15 minutes or until most of the moisture has gone.

   
3. 3

   Add the spinach and cook until wilted.

   
4. 4

   Transfer the mixture to a large mixing bowl. Add the chestnuts, breadcrumbs, cranberry sauce, sage, thyme and generous pinches of salt and pepper. Stir to combine, then leave to one side to cool for 5-10 minutes.

   
5. 5

   Preheat the oven to 200°C fan / 425°F.

   
6. 6

   Roll out a sheet of filo pastry on a clean worktop. Lightly brush the sheet all over with olive oil. Then place another filo sheet on top.

   
7. 7

   Add a quarter of the mixture along the length of the filo sheet. Then carefully roll into a long log and slowly curl tightly into a swirl. Don’t worry if the filo splits. Slice a strip from one of the sheets, brush it with olive oil and use it to patch over the split.

   
8. 8

   Repeat three more times and curl each log around the swirl. You can also use the extra sheet to slice more strips and cover the gaps where the logs connect to each other.

   
9. 9

   Brush the top of the swirl with olive oil and sprinkle sesame seeds all over the top.

   
10. 10

    Bake for 30-40 minutes or until crispy and golden all over. And that’s it!