• Olive oil
  • 1 clove of garlic
  • 12 sheets filo pastry
  • 100g butter, melted
  • 400g British Chestnut Mushrooms, finely chopped
  • 2 firm British pears, peeled and cut into small cubes
  • 200g British Stilton, crumbled
  • 2 tbsp sesame seeds


1 Heat the oven to 200C

2 Chop mushrooms finely

3 Select a frying pan and heat tsp olive oil over a medium head

4 Sautée the chopped garlic for 1 minute

5 Add the chopped mushrooms, sautee until golden and there is little moisture remaining

6 Then add the chopped pears until they take some colour. Set aside to cool

7 Take 1 filo sheet, with the widest edge facing you, brush with some melted butter

8 Dot a heaped teaspoon of mushroom and pear mixture in three places, leaving space between for the twists

9 Sprinkle with crumbled British stilton

10 Roll up the filo from the bottom, cut into three parcels and twist the ends to seal

11 Brush with a little more butter and sprinkle with sesame seeds

12 Repeat with the remaining ingredients

13 Bake for 10 minutes