Roasted squash and lentil filo swirl
This nourishing mix incorporates festive spices, fruit and nuts to give it a special Christmas feel. If you are gluten-free, you can buy gluten-free filo in some specialist stores or online. Or use slightly wilted whole cabbage leaves to wrap up the mix and bake. You don’t get the lovely crisp crunch from the pastry but still lots of flavour.
4 good sized
- 1 medium squash
- 1 red onion
- 2 bay leaves
- 150g mushrooms (woodland mix is good or chestnut)
- 2 cloves garlic
- 1 tablespoon tamari
- 1 teaspoon each of ground cinnamon, coriander and cumin
- 250g cooked puy lentils (or other firm lentils)
- 50g dried cranberries and/or raisins soaked in warm water for 20 minutes to plump up
- 2 tablespoons sliced almonds
- 1 tablespoon ground flaxseed
- 2 tablespoons lemon juice
- Couple of handfuls of fresh coriander and/or parsley
- 4 sheets of filo pastry
- Extra virgin olive oil or soya milk
- Extra sliced almonds and chopped herbs to garnish (optional)
Step by Step Instructions
Roast the squash (this can be done earlier in the day/day before). Pre-heat the oven to 180ºC/350ºF/Gas4. Chop the squash into smallish chunks – no need to peel at the moment. Place in a large baking tin, massage in a tiny bit of olive oil (optional) and roast in the oven for 20 minutes or so until soft and lightly caramelised. Remove from the oven and leave to cool.
Finely chop the onion. Heat a couple of tablespoons of water in the base of a medium-sized pan and add the onion and bay leaves. Sauté for 5 minutes until soft. Stir regularly and add a little more water if needed to ensure the onion doesn’t stick.
Finely chop the mushrooms and garlic cloves. Add them to the pan with the tamari. Stir well and sauté for a few more minutes.
Chop the squash into small pieces – remove any thick, chewy bits of skin but otherwise keep the skin if its soft from roasting. Mash half the squash, keep the other half chopped.
Add the squash to the pan along with the spices and lentils. Stir well. Add the soaked fruit along with a little of the soaking water and simmer gently for 5 minutes.
Turn off the heat and season with salt and pepper. Add the ground flaxseed, sliced almonds, fresh herbs and lemon juice. Leave to cool for 15 minutes. The mix with thicken slightly.
If not already on, pre-heat the oven to 180ºC/350ºF/Gas4. Line a large baking tray with non-stick baking paper.
Divide the mix into 4 in the pan.
Carefully lay out a sheet of filo pastry onto the worktop or large board long side horizontal (landscape). Spoon one portion of the mix along the top edge of the pastry in a narrow line. Brush the rest of the pastry lightly with olive oil or soya milk and carefully roll into a long sausage shape.
Pinch one end of the sausage to seal then care wind it up into a swirl. Transfer to the baking tray using a spatula and brush the top with more olive oil or soya milk.
Repeat the process another 3 times until you have 4 swirls on your tray. Place in the oven and bake for 18-20 minutes until lightly brown and crisp.
Garnish with almonds and herbs if using. Serve straight away.
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