Ingredients
For the Filling
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15g Dried Porcini Mushrooms
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1 medium Butternut Squash (peeled, deseeded, and cubed)
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1 Onion (finely chopped)
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1 Celery Stick (finely chopped)
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2 Garlic Cloves (finely chopped)
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250g Chestnut Mushrooms (finely chopped)
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75g Dried Puy Lentils (cooked beforehand)
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1 tbsp Fresh Thyme (chopped)
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Cooking Oil Spray (e.g., vegetable or rapeseed) – As needed
For the Pastry
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4 sheets Filo Pastry (approx. 20g each)
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2 level tbsp Plant-based Milk (e.g., Almond Drink, plain and unsweetened) – For brushing