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Published: Dec. 5, 2023, 3:13 p.m.

Looking for a new recipe to try this Festive season?
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\nHere\u2019s Kim Jaye with her recipe that\u2019s perfect if you need that vegetarian or vegan-friendly dish.
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\nIngredients:\xa0
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• Packet of filo pastry
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• 120 grams plant based or vegan butters
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• 4 TBSP plain flour
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• 200 grams soya pieces or vegan quorn pieces (or can sub for other veg)
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• Half a broccoli chopped
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• 150 grams of mushrooms sliced
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• Salt and pepper to taste
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• 400 ml milk (soya milk or whichever you like)
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• Plant based double cream
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\nMethod:\n

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1. Place the broccoli in a heat proof dish into the microwave and cook for two minutes. Put to one side. \xa0
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2. In a large saucepan, melt 20g of the butter on a low heat and cook the mushrooms for five minutes until softened. Remove the mushrooms from the pan and set aside. \xa0
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3. In the now empty pan, add 50g of butter and melt on a low heat. Add the plain flour and cook, beating the mixture all the time until it is well combined. \xa0
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4. \xa0Slowly add the milk, beating the mixture between pours to make it smooth. \xa0
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5. Add the cream until the roux is smooth and has the consistency of a thick batter. \xa0
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6. Add the salt and black pepper, mushrooms, broccoli and soya pieces and then set aside to cool. \xa0
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7. Melt the remaining butter in the microwave. \xa0
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8. Separate a sheet of filo pastry, placing it on a lightly floured surface. Brush the pastry with the melted butter. \xa0
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9. Separate another sheet of pastry and repeat the actions until there are three layers of pastry. \xa0
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10. Spoon the broccoli mixture into the centre of it, leaving at least 3cm pastry around the edges. Fold these over, using the melted butter as an adhesive. Use a final coat of melted butter on the top of the parcel \xa0
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11. Line a baking tray with baking parchment and cook in the oven at 180\xb0 for 20 minutes or until the surface is crisp and golden brown. \xa0
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12. Serve with fresh vegetables or a salad. \xa0
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