Ingredients
8 sheets filo, approx. 250mm square
olive oil to brush, mixed with 1 tsp turmeric
Filling
300g cubed, roasted sweet potato (roast with chopped garlic)
15g sage
400g assorted wild mushrooms
50ml olive oil
50g vegan marge
s&p
50g golden raisins
50g toasted pine nuts
1 large caramelised onion
serve with dipping sauce of
250g tahini,
100ml olive oil,
juice and zest 1 lemon
Method
1. Heat some oil in a pan, add the mushrooms, do not touch for 4 minutes, shake
2. Cook 2 minutes more add marge and a squeeze of lemon, drain
3. Mix with sweet potato, onion, pine nuts, raisins, sage and season well, cool completely
4. Brush 4 sheets of filo, add another piece
5. Divide the mix between the pastry, roll into tight cigars
6. Brush with turmeric oil
7. Bake at 200C for 20 minutes.
8. Serve with the sauce.
