| 2-2 ½ tbsp | olive oil |
| 100g | leeks, trimmed and finely chopped |
| 50g | Arborio risotto rice |
| 30ml | dry white vegetarian / vegan wine |
| 325-375ml | light vegetable stock |
| 60g | chestnuts (vacuum packed), roughly chopped |
| 2 tbsp | cream or soya cream |
| 300g | filo pastry, cut into 24 x 12cm squares |
Relish ingredients
| 1 large | roasted red pepper (deseeded & skinned) – chopped |
| 2 tsp | fresh ginger, finely grated |
| pinch | caster sugar (to your taste) |
Method
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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.
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Cover pan, simmer until liquid’s absorbed.
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Add 175ml stock and chestnuts, bring to boil, cover and simmer for 10-12 mins until rice is cooked.
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Stir in cream, season well. Set aside.
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Lightly brush one filo square with oil, place another on top to form an eight pointed star and brush the tips.
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Place 2 tsp of mixture in centre, pull up edges of star to form a purse. Repeat until 12 made.
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Bake on a tray for 15 mins until golden.
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For relish: Mix pepper, ginger and sugar, blend well. For finer sauce, add water and sieve. Serve relish with each portion of purses.
Visit www.cordonvert.co.uk to find out more.
