Leek and Chestnut Purses

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

1. 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.
2. Cover pan, simmer until liquid’s absorbed.
3. Add 175ml stock and chestnuts, bring to boil, cover and simmer for 10-12 mins until rice is cooked.
4. Stir in cream, 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 until 12 are made.
7. Bake on a tray for 15 mins until golden.
8. For relish: Mix pepper, ginger and sugar, blend well. For finer sauce, add water and sieve. Serve relish with each portion of purses.