Mushroom & Cranberry Filo Parcels

These delicious crispy filo parcels are a perfect Christmas party appetiser or h’orderve to serve to friends and family. Filled with a mixture of mushrooms, walnuts, aromatic tarragon and sweet cranberries, they are even more delicious when you pair them (just like you would with wine) with a fruity Equinox Pink Grapefruit & Guava Kombucha.

Makes 14 filo parcels

Cooking time: 30 minutes

Ingredients:

• 250g chestnut mushrooms
• 200g portobello mushrooms
• 2 cloves of garlic, sliced and chopped
• ½ tsp. dried tarragon
• 80g dried cranberries
• 30g walnuts, finely chopped
• 1 tbsp. rapeseed oil
• 1 pack filo pastry
• 2-3 tbsps. almond milk

Method:

1. Pre-heat oven to 180°C fan. Line a large baking tray with baking paper.
2. Add the mushrooms to a food processor with the garlic, tarragon and cranberries. Pulse until the mushrooms are small pieces.
3. Heat the oil in a large frying pan and add the mushroom mix. Cook over a medium heat for 10-12 minutes until the mushrooms are cooked and any liquid has evaporated. Set to one-side and allow to cool. This stage can be made in advance and the mix stored in the fridge until required.
4. Lay a filo pastry sheet onto a board and cut into 4 equal squares. Put two squares on top of each other to make a star shape.
5. Add a tablespoon of cooled mushroom mixture to the centre of the pastry and lightly brush the edges of the pastry with almond milk. Carefully gather up the outside of the pastry around the filling and scrunch them together. Place on the lined baking tray. Repeat with the remaining filling and filo pastry sheets.
6. Lightly brush each filo parcel with almond milk before placing in the oven on the middle shelf.
7. Bake for 17 minutes until lightly golden.
8. Remove from the oven and serve hot.

Recipe by Healthy Twists