Mushroom bourguignon filo pot pies
Red-wine mushroom bourguignon under individual scrunched-filo lids.
Mushroom & chestnut filo wellington
A filo-wrapped log of mushrooms, chestnuts, lentils and thyme; the vegetarian roast that isn't dry.
Ingredients
Servings 6
Quantities scaled from the original (6 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Fry the mushrooms very dry in 2 tbsp oil, 12 minutes; add onion, garlic and thyme for 5.
- Step 2
Fold in chestnuts, lentils, soy and walnuts; cool completely.
- Step 3
Layer filo sheets, brushing with oil; shape the filling into a log and wrap, seam down.
- Step 4
Brush, scatter seeds, and bake at 190C fan for 35 minutes until deep golden.
- Step 5
Rest 5 minutes; slice thick.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
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Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 14g |
| Carbohydrates | 44g |
| – of which sugars | 6g |
| Fibre | 9g |
| Fat | 27g |
| – of which saturates | 3.5g |
| – of which omega-3 | 0.4g |
| Calcium | 80mg |
| Iron | 4mg |
| Salt | 1.1g |
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