Leek and Chestnut Purses

Ingredients

For the purses

• 2 tbsp olive oil
• 100g leeks, trimmed and finely chopped
• 50g arborio rice
• 30ml vegan dry white wine
• 375ml vegan vegetable stock
• 60g cooked chestnuts, roughly chopped
• 2 tbsp vegan cream
• 300g vegan filo pastry cut into 24 x 12cm squares

For the Relish

• 1 large roasted red pepper
• 2 tsp finely grated ginger
• Pinch of caster sugar

Method

1. Preheat oven to 200ºC/ fan 180ºC / gas 6.
2. Heat 1 tbsp oil in a saucepan, lightly fry the leeks until soft and golden. Stir in the rice. Stir to coat well. Add the wine and bring to boil. Add 175ml stock, enough to cover rice. Cover the pan, simmer until the liquid is absorbed.
3. Add 175ml stock and the chestnuts. Bring back to the boil. Cover and simmer for 10-12 mins until rice is cooked.
4. Stir in the cream and season well. Set aside.
5. Lightly brush one filo square with oil, place another on top to form an eight pointed star and brush the tips.
6. Place 2 tsp of mixture in centre, pull up edges of star to form a purse. Repeat with the remaining pastry and mixture to make approximately 12 purses.
7. Place on a baking tray and cook in the oven for 15 mins until golden.
8. For the relish: Mix the pepper, ginger and sugar, until combined. For a finer sauce, add water and pass through a sieve. Serve relish with each portion of purses.