35 Minutes
Leek & Mushroom Parcels with Pumpkin Sauce

Leek & Mushroom Parcel with Pumpkin Sauce

Leek & mushroom parcels – crispy parcels packed with leeks and mushrooms, spiced with chilli, coriander, cumin and ginger, served with a creamy butternut squash sauce

How it's doneDirections

Step 1

Wash the leeks and slice the leeks.

Heat a pan.

Step 2

Add a spot of oil and the leeks to the pan, cook till soft.

Step 3

Wash and slice the mushrooms.

Step 4

2 Minutes

Peel and crush the garlic using the garlic crusher or chop finely.

Add the garlic and the spices to the pan, cook for 2 minutes.

Step 5

3 - 4 Minutes

Add the mushrooms, cook for 3 to 4 mins.

Taste and season with salt and pepper if necessary.

Step 6

Grease a baking tray.

Step 7

Melt the butter in a small bowl in the microwave, or in a small pan.

Place the three sheets of filo on some cling film.

Take a layer of pastry and coat with melted butter using the pastry brush.

Cut the filo in thirds lengthwise

Step 8

Place the mixture at the top of the pastry strip in a triangle shape leaving another triangle shape clear of mixture.

Fold over the filling then fold down the filo pastry strip in triangles till you reach the bottom.

Place on the baking tray.

Repeat until you have completed all the parcels.

Step 9

20 Minutes

Brush with egg wash and place in the oven.

Cook for 20 mins or until golden brown.

Step 10

Peel and chop the butternut squash into cubes.

Heat a pan, add the butter and the butternut squash to the pan, cook till soft.

Step 11

Peel and finely chop the shallot(s).

Step 12

Peel and crush the garlic using the garlic crusher or chop finely.

Add to the pan and cook for 2 minutes.

Step 13

10 Minutes

Add the stock cube to boiling water.

Add the stock, cook for 10 mins.

Step 14

Using a hand blender liquidise the sauce until smooth.

Add the cinnamon and the cream.

Step 15

Remove the parcels from the oven.

Step 16

Place the parcel on a plate, add the pumpkin sauce and serve immediately.

What you needIngredients

Servings 2
Utensils
  • 1 Chopping Board
  • 1 Large Knife
  • 1 Baking Tray
  • 1 Small Bowl
  • 1 Pastry Brush
  • 1 Medium Pan
  • 1 Frying Pan
Filling
  • 1 tsp Olive Oil
  • 225 grams Leeks
  • 2 Garlic Cloves
  • 125 grams Mushrooms
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Ground Coriander
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Chilli Flakes
  • Salt - to taste
  • Black Pepper - to taste
Parcels
  • 4 sheets Filo Pastry
  • 10 grams Butter
Sauce
  • 1 tbsp Olive Oil
  • 15 grams Butter
  • 175 grams Butternut Squash
  • 1 Shallot
  • 1 Garlic Clove
  • 1/4 Vegetable Stock Cube
  • 250 ml Boiling Water
  • 50 ml Single Cream
  • 1 pinch Cinnamon
  • Salt - to taste
  • Black Pepper - to taste

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