8 sheets filo, approx. 250mm square

olive oil to brush, mixed with 1 tsp turmeric


300g cubed, roasted sweet potato (roast with chopped garlic)

15g sage

400g assorted wild mushrooms

50ml olive oil

50g vegan marge


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


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.