Leek and Chestnut Purses
Preparation 10 mins, Cooking 40 mins
Serves 4 (3 purses each)
Egg-Free, Nut-Free, Vegan

Ingredients
For the purses
- 2 tbsp olive oil
- 100g leeks trimmed and finely chopped
- 50g arborio rice
- 30ml dry white wine
- 375ml light vegetable stock
- 60g cooked chestnuts roughly chopped
- 2 tbsp soya cream
- 300g filo pastry cut into 24 x 12cm squares
For the Relish
- 1 large roasted red pepper
- 2 tsp ginger finely grated
- Pinch of caster sugar
Method
- Preheat oven to 200ºC/gas mark 6. Heat 1 tbsp oil in a pan, lightly fry leeks until soft and golden. Stir in rice – coat well. Add wine, bring to boil. Add 175ml stock, enough to cover rice.
- Cover pan, simmer until liquid’s absorbed.
- Add 175ml stock and chestnuts, bring to boil, cover and simmer for 10-12 mins until rice is cooked.
- Stir in cream, season well. Set aside.
- Lightly brush one filo square with oil, place another on top to form an eight pointed star and brush the tips.
- Place 2 tsp of mixture in centre, pull up edges of star to form a purse. Repeat until 12 are made.
- Bake on a tray for 15 mins until golden.
- For relish: Mix pepper, ginger and sugar, blend well. For finer sauce, add water and sieve. Serve relish with each portion of purses.
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