Plant based Sausage, leek and pine nut Filo Swirl

filo wreath
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Based on Mary Berry’s filo swirl, this easy and quick to make dish can be served on its own or as a side dish for a plant based stuffing at Christmas time.

Begin by finely chopping the leek and sauté in a little plant butter. add in the pine nuts and the dried sage. continue for 5 minutes. Then allow to cool completely.

Meanwhile, chop the sausages and place into a large bowl and mash them together.

When the leeks and pine nuts mixture has completely cooled mix it into the mashed sausages along with a teaspoon of dried sage until completely mixed in.

melt the plan butter ready to brush the file pastry.

Now take 4 sheets of file pastry and lay them end to end, slightly over lapping. Brush with the melted butter

Take the sausage mixture and it lay along the long edge like making a very long sausage roll.

Now roll up the sausage mixture in the filo pastry, brushing the filo with melted butter with each roll until the pastry is completely rolled up. You should end up with a long sausage encased in filo pastry.

Take the quiche tin and bend the filo roll inside the quiche tin in a spiral until its completely swirled into the quiche tin. Brush the top with more plant butter and sprinkle with the sesame seeds.

Place on the hot baking sheet and cook in the oven for 30–35 minutes, until golden and crisp.

filo wreath
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vegan sausage and leek filo wreath

Based on Mary Berry's filo swirl, this easy and quick to make dish can be served on its own or as a side dish for a plant based stuffing at Christmas time.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Modern British
Servings: 6 people

Equipment

  • 24cm metal quiche tin

Ingredients

  • 6 vegan sausages – I used Linda McCartneys
  • 3 tbsp plant butter
  • 2 tsp drie sage
  • 1 large leek
  • 4 sheets of filo pastry
  • 2 tsp sesame seeds
  • 3 tbsp pine nuts

Method

  • Begin by finely chopping the leek and sauté in a tablespoon of plant butter. add in the pine nuts and the dried sage. continue for 5 minutes. Then allow to cool completely.
  • Meanwhile, chop the sausages and place into a large bowl and mash them together.
  • When the leeks and pine nuts mixture has completely cooled mix it into the mashed sausages along with a teaspoon of dried sage until completely mixed in.
  • melt the remaining plant butter ready to brush the file pastry.
  • Now take 4 sheets of file pastry and lay them end to end, slightly over lapping. Brush with the melted butter
  • Take the sausage mixture and it lay along the long edge like making a very long sausage roll.
  • Now roll up the sausage mixture in the filo pastry, brushing the filo with melted butter with each roll until the pastry is completely rolled up. You should end up with a long sausage encased in filo pastry.
  • Take the quiche tin and bend the filo roll inside the quiche tin in a spiral until its completely swirled into the quiche tin. Brush the top with more plant butter and sprinkle with the sesame seeds.
  • Place on the hot baking sheet and cook in the oven for 30–35 minutes, until golden and crisp.

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

Tried this recipe?Mention @thepbdad or tag #thepbdad!

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