Filo Pastry Parcels with Mushroom Gravy
[Vegan]

To make the Mushroom Gravy:

1. Heat the olive oil in a large pan over high heat. Once hot, add the onion, garlic, and mushrooms. Fry for 7 to 10 minutes, until the mushrooms are tender and have released their juices. Add the thyme and rosemary, and fry for 1 minute. Using a balloon whisk, pour in the cornstarch and stir to combine. Gradually pour in the stock while whisking the pan over high heat. Once all the stock has been added, allow the gravy to bubble, while stirring, for 3 minutes, until thicker. Pour the gravy into a blender with the tamari. Season with salt and pepper, and blend until creamy and smooth. Keep warm on the stove, or cool and store in a sealed container in the fridge for up to 3 days.

To Make the Filo Parcel Filling:

1. Heat 2 tablespoons (30 ml) of olive oil in a large frying pan over high heat. Once hot, add the onion and garlic. Fry off for 5 minutes over high heat. Add the mushrooms and fry for 5 minutes, until the mushrooms are tender. Add the butternut squash, dried herbs, nutmeg, salt, and pepper. Cook for 5 minutes, to soften the squash.
2. To the pan, add the chestnuts, apricots, lentils, tamari, and tomato purée. Stir everything well. Allow the mixture to cool while you prepare the carrots, or store it in the fridge for up to 3 days.
3. Preheat the oven to 350°F (180°C, or gas mark 4). Line a large pan with parchment or tinfoil. Slice the carrots and parsnips into batons, all about the same size. Add them to the pan and toss with the olive oil, maple syrup, salt, and pepper. Bake for 40 minutes, until they are tender and sticky, turning halfway through.

To Make the Parcels:

1. Work in batches, so the pastry does not dry out and keep extra pastry under a tea towel. Slice one sheet of pastry in half to make two squares. Brush one lightly with the extra 1 tablespoon (15 ml) of olive oil and place the second sheet on top at an angle to make a star-shape. Lightly brush the edges with oil. Place a heaped ½ cup (150 to 160 g) of the filling in the center and shape into a circle. Use your hands to carefully fold edges of the pastry up toward the center and secure with some cooking string or twist well. Repeat to make six parcels and brush them all the oil.
2. Bake the parcels for 20 to 25 minutes, until golden and crisp. Cover the tops of the parcels with tinfoil if they are browning too quickly.
3. Serve the filo parcels alongside the roasted vegetables and the gravy as well as any other vegetables and some cranberry sauce.