Veggie Mushroom & Kumara Wellington

• Meanwhile, thinly slice button mushrooms and leek. Finely chop garlic. • Roughly chop slivered almonds.

• Heat a large frying pan over high heat with the butter(for the filling) and a drizzle of olive oil. • Cook leek and mushrooms until browned and softened, 6-8 minutes. • Reduce heat to medium, add garlic and cook until fragrant, 1 minute. Transfer mixture to a large bowl. • To the large bowl, add roasted kumara, almonds, panko breadcrumbs, Dijon mustard, herb & mushroom seasoning and the egg. • Crumble in cow's milk feta and stir until well combined. Season with salt and pepper.

• On a second lined oven tray, evenly stack 5 sheets of filo pastry with a drizzle of olive oil between each layer of filo. • Spoon the mushroom mixture down the longest side of filo sheet leaving a 4cm gap at each edge. • Using your hands, press filling tightly together to make the wellington easier to roll. Fold sides over and roll the pastry into a log shape.

• Drizzle wellington with olive oil and bake until golden, 15-20 minutes.