Leek and mushroom parcels with pumpkin sauce

Leek & Mushroom Parcel with Pumpkin Sauce Recipe

45 Minutes
Serves: 2
Crispy filo parcels packed with leeks and mushrooms, spiced with chilli, coriander, cumin and ginger, served with a creamy butternut squash sauce flavoured with garlic, cinnamon and shallots

Recipe Ingreds

Filling

  • black pepper (to taste)
  • 0.25 tsp cayenne pepper
  • 0.25 tsp chilli flakes
  • 2 cloves garlic
  • 0.5 tsp ground coriander
  • 0.5 tsp ground cumin
  • 0.25 tsp ground ginger
  • 1 leeks
  • 125 grams mushrooms
  • 1 tsp olive oil
  • salt (to taste)

Parcels

  • 10 grams butter
  • 4 sheets filo pastry
  • 1 egg

Sauce

  • black pepper (to taste)
  • 15 grams butter
  • 0.5 butternut squash
  • 0.25 tsp cinnamon
  • 1 cloves garlic
  • 1 tbsp olive oil
  • salt (to taste)
  • 1 shallots
  • 50 ml single cream
  • 0.25 stock cube veg
  • 250 ml water (boiling)

Recipe with pictures Steps

Step 1

  • wash the leeks
  • slice the leeks
  • heat the frying pan with a little oil
  • add the leeks to the frying pan
  • cook till soft

Step 2

  • wash and slice the mushrooms
  • peel and crush the garlic using the garlic crusher or chop finely
  • add the garlic to the frying pan
  • cook for a minute or two
  • add the spices
  • cook for 2 minutes

Step 3

  • add the mushrooms to the frying pan
  • cook for 3 to 4 mins
  • taste and season with salt and pepper if necessary

Step 4

  • grease a baking tray
  • melt the butter in a small bowl in the microwave, or in a small pan
  • cut the filo in thirds lengthwise
  • place filo under some cling film to stop it drying out
  • take a layer of pastry and coat with melted butter using the pastry brush
  • 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

Step 5

  • repeat until you have completed all the parcels
  • break the egg(s) into the shallow bowl and beat with a fork
  • egg wash the filo parcels
  • place in the oven
  • cook for 20 mins or until golden brown

Step 6

  • peel and chop the butternut squash into cube
  • heat a pan
  • add the butter
  • add the butternut squash to the pan
  • cook till soft

Step 7

  • peel and finely chop the shallot(s)
  • peel and crush the garlic using the garlic crusher or chop finely
  • add the shallots and garlic to the pan
  • cook for 2 minutes

Step 8

  • add the stock cube to boiling water
  • add the stock to the sauce pan
  • cook for 10 mins
  • using a hand blender liquidise the sauce until smooth
  • add the cinnamon and cream to the sauce
  • season with salt and pepper

Step 9

  • remove the parcels from the oven
  • place the parcel on a plate

Step 10

  • add the pumpkin sauce

Recipe Utensils

  • 1 baking tray
  • 2 chopping board
  • 1 cling film
  • 1 frying pan
  • 2 Garlic crusher
  • 1 hand liquidiser
  • 1 jug
  • 2 large knife
  • 1 medium pan
  • 1 pastry brush
  • 1 small bowl
  • 1 small pan or bowl

About our leek & mushroom parcel with pumpkin sauce recipes

These delicious savoury pastry parcels are made with crunchy filo pastry, and filled with spicy filling of leeks and mushrooms flavoured with garlic, chilli flakes, ground coriander, cumin and ginger. The parcels are served with a smooth creamy butternut squash sauce, flavoured with shallots, cinnamon, and garlic.

More savoury pastry parcels

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Spinach and feta Filo Parcel with Greek Salad

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