Vegan Easter Savoury Pastries

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Vegan Easter Savoury Pastries🥧
Golden flaky parcels filled with juicy mushrooms, gravy vegan cheese and sautéed spinach, the perfect appetiser this Easter!

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Recipe:
Ingredients:
- 8 sheets of filo pastry
- 300g mushrooms
- 200g fresh spinach roughly chopped
- 200g vegan cheese, grated
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp olive oil, plus extra for brushing
- Salt and pepper
- 1 tbsp sesame seeds
- Fresh parsley, chopped

For the Sweet Chilli Dip:
- 3 tbsp sweet chilli sauce
- 1 tbsp rice vinegar
- 1 tsp soy sauce
- Fresh red chilli, finely chopped
- A pinch of sesame seeds

Method:
1. Preheat your oven to 190°C and line a baking tray with parchment paper.
2. In a pan over medium heat, warm 1 Tbsp of olive oil. Sauté the onion until translucent, then add garlic and mushrooms, cooking until the mushrooms are tender and browned. Stir in the spinach until wilted. Season with salt and pepper, then set aside.
3. Mix in the grated vegan cheese with the mushroom and spinach mixture.
4. Lay out one sheet of filo pastry, brush lightly with olive oil, and place another sheet on top. Spoon a quarter of the filling into the middle and fold to create a Square. Continue folding to keep the Square shape. Repeat with the remaining sheets and filling.
5. Place the parcels on the baking tray, brush the tops with a bit more olive oil, and sprinkle with sesame seeds.
6. Bake for 20-25 minutes, or until the parcels are golden and crisp.
7. While the parcels are baking, prepare the sweet chilli dip by mixing the sweet chilli sauce, rice vinegar, and soy sauce in a bowl.
8. Garnish the dip with finely chopped fresh chilli and a sprinkle of sesame seeds.
9. Serve the filo parcels hot, garnished with fresh parsley alongside the sweet chilli dip.

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