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21 December 2014

Mushroom, Chestnut & Cranberry Parcels

Serves: 4-5
Time: 45 mins

This year will be not only my 9th year of a meat free Christmas but my 1st ever vegan Christmas, which I am so excited about! My first veggie Christmas my mum and I had stopped eating meat less than a month before, so we got a quorn roast - which we were sorry to say was not a very wise choice at all; since then, the last 7 Christmases have been full of nut roasts, which we managed to perfect over the years, however, this year, being our first cruelty free Christmas I thought I'd change it up a bit - my nan has also agreed to a vegan dinner which I'm really pleased about! So I present to you; chestnut mushroom, chestnut & cranberry Christmas parcels, I tried these out today with a Sunday roast and they were delicious, a perfect balance of flavours, wrapped in a crisp parcel, the perfect main for your festive feast!

Parcel mixture

One of the most important things in cooking is getting the balance of flavours right, when the mixture is mostly cooked, taste it and see what it needs - more salt, pepper, herbs etc? It's a skill that will take a while to build up, but when the balance is right, you'll know it and each flavour will perfectly compliment another.
Filo parcels ready for the oven
Brushing the parcels with melted butter before cooking will stop them cracking and give a golden brown finish, sealed with a sprig of thyme.
Mushroom, Chestnut & Cranberry Parcel
Mushroom, Chestnut & Cranberry Parcel

Mushroom, Chestnut & Cranberry Parcel Served up with Roast Veg

You'll Need:

  • Chopping board 
  • Knife
  • Frying pan
  • Wooden spoon
  • Small saucepan
  • Baking Tray

Ingredients:


  • 400g chestnut Mushrooms 
  • 100g cooked chestnuts 
  • 1/2 cup fresh cranberries
  • 1 red onion
  • 1 large clove garlic
  • 7 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1/4 cup cider
  • Salt & pepper
  • 4-5 sheets filo pastry
  • 1.5 tbsp dairy free butter

Method: 

  1. Preheat the oven to 200C & grease the baking tray with 1/2 tbsp butter.
  2. Finely chop the onion & garlic and roughly chop the mushrooms, chestnuts and cranberries, add in 2 sprigs of fresh thyme and chopped rosemary, season with salt & pepper, pour over the cider and sautee on a medium heat for 15 minutes.
  3. Unroll the pastry and fold over into a large square (approx. 10cm²), spoon 2-3 tbsp of the mixture on into the middle of the pastry. Bring all 4 corners together into the middle of the parcel, twist slightly and press together so it does not fall apart and tie a sprig of thyme around the top, repeat this for 3-4 more parcels.
  4. Melt the butter in a saucepan and brush the parcels all over before baking for 20-25 minutes until golden and crispy.
  5. Serve up with your favourite gravy & all the trimmings and thoroughly enjoy!
 Merry Christmas! Cassidy xx