Wensleydale & Cranberry Filo Pillow

This crisp parcel is packed with very good things indeed, like veggies, nuts, seeds, wine and even vegan cheese! Fabulously festive!

Vegan Wensleydale & cranberry filo pillow

Vegan Wensleydale & cranberry filo pillow

Serves 2-4 | Prep 20 mins | Cook 30-35 mins | Calories 544 (per serving)

  • 2 tbsp olive oil
  • 1 onion, peeled, sliced
  • 150g (5½oz) mushrooms, sliced
  • 1 yellow pepper, chopped
  • 2 garlic cloves, peeled, crushed
  • 50ml (1¾fl oz) vegan port or red wine (Check Barnviore to make sure yours is vegan-friendly)
  • 25g (10oz) mixture of pumpkin and sunflower seeds, toasted
  • 50g (1¾oz) walnuts, broken
  • a handful of fresh parsley, rosemary and thyme, chopped
  • salt and cracked black pepper, to taste
  • 1 packet of vegan filo pastry (you will need to use 2 sheets for this recipe)
  • 50g (1¾oz) vegan margarine, melted
  • 200g (7oz) vegan Wensleydale cheese with cranberries
  1. Preheat the oven to 180ºC/Gas Mark 4.
  2. Gently fry the onion until it softens, then add the mushrooms and pepper. Continue to fry for another
    5 minutes. Add the garlic and cook for 30 seconds.
  3. Add the port and cook until evaporated.
  4. Mix in the seeds, walnuts and herbs, then season to taste.
  5. Transfer to a bowl, cover with kitchen roll and allow to cool down.
  6. Fold out one filo pastry sheet onto a work surface and keep the rest under a damp tea towel to avoid drying out. Brush with margarine and layer with another sheet.
  7. Put the cool filling onto the pastry so it covers the middle third of the pastry, leaving a 6cm (2¼in) gap at the top and bottom. Crumble the cheese over the filling.
  8. Fold the top over the filling, followed by the bottom and sides. This should leave you with a nicely packed parcel shape. Bake in oven for 30-35 minutes, until cooked.

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Vegan Food & Living

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