Filo Parcels with Chestnut Mushrooms Recipe

Ingredients : Serves 4

75 g/3 oz butter or margarine

1 garlic clove, crushed
250 g/9 oz leeks, trimmed and thinly sliced
200 g/7 oz/1 medium can of chestnut pieces
60 ml/4 tbsp creme fraiche
25 g/1 oz/0.25 cup Parmesan cheese, freshly grated
15 ml/1 tbsp chopped parsley
Salt and freshly ground black pepper

12 sheets of filo pastry (paste)
Mixed salad, to serve

Method :

Melt 25 g/1 oz/2 tbsp of the butter or margarine and fry (saute) the garlic and leeks for about 4 minutes until softened but not browned. Turn into a bowl and stir in the chestnuts, creme fraiche, Parmesan and parsley. Season to taste with salt and pepper. Melt the remaining butter and lightly brush a little over a sheet of filo pastry. Place a spoonful of the filling on one corner, then fold over into a triangle. Brush the top with butter, then continue folding and brushing until you have wrapped the filling into a triangular parcel. Repeat to make the remaining parcels. Arrange on a greased baking (cookie) sheet and bake in a preheated oven at 180°F/350°F/gas mark 4 for about 20 minutes until crisp and golden. Serve hot with a mixed salad.