Christmas is now well on the way and I’m totally disorganised with present buying (as usual) mainly because I spend all my time crafting, cooking and writing about it – which are the bits I enjoy!
I have been chosen to be a Sainsbury’s Christmas Ambassador which sounds very grand but actually just means I can go to Sainsbury’s and spend some money – which I do once a week anyway! This week I have stocked up my storecupboard with some veggie festive foodie plans in mind! There are lots of offers in store, I snapped up two boxes of Merchant Gourmet vacuum packed chestnuts and got the second half price, watch this space for recipes!
This week I took advantage of Sainsbury’s current wine offer and bought 6 bottles of wine, all of which were reduced in price and then received an extra 25% off that too, a bargain!
There are pulses, nuts, chutneys, olives, chocolate, baking ingredients and puppodums up there but last night it was that tin of asparagus which jumped into my hand as I began to think about stocking the freezer with make ahead meals.
Asparagus, Brie and Walnut Filo Pie
This is a rough and ready pie which tastes delicious and makes a good vegetarian Christmas centre piece
Ingredients (Serves 2 as a generous main meal, 4-6 as a starter)
- 5 sheets filo pastry
- 50g butter, melted (plus more if needed)
- 75g chestnut mushrooms sliced
- 1 banana shallot diced (it doesn’t have to be a banana shallot I just find their shape pleasing!)
- 1 x 425g can of asparagus spears, drained and roughly chopped
- 1tsp Dijon mustard
- A handful of walnuts, roughly chopped
- salt and freshly ground black pepper
- 50g vegetarian brie
Method (Preheat your oven to 180°C)
- Fry the shallot and mushrooms gently in a tbsp of rape seed oil (if you’ve only got olive oil, vegetable oil or sunflower oil that’s fine!) until brown and the mushroom juices have been fried off.
- Add the chopped asparagus, the walnuts and a little salt and pepper to taste
- Fry for one minute and then leave to cool
- Butter a baking tray and lay one slice of filo on it, brush with butter and place another slice of filo pastry on top of the first, repeat with a third sheet
- Spread the mustard over the centre of the pastry in a rough circle
- Pile the filling onto the mustardy circle and top with brie slices
- Butter the pastry all around the edge and fold up roughly around the asparagus mixture
- Brush the folded up pastry with more butter, crumple the fourth sheet of filo and place on top as a lid
- Use the 5th sheet of filo for a more crumpled crispy topping if you feel it needs it or your filling is showing
- Brush with the remaining butter, pop into the oven for 20-25 minutes until brown and crisp
- Serve with steamed new potatoes and salad or roast potatoes and Christmassy veg
Freezer Tips: To make this pie ahead of time simply open freeze it at the end of stage 9 then brush it with butter and pop it straight into the oven from frozen for 25-30 minutes. Check it is piping hot to the centre before serving.