• 5 brussels sprouts, trimmed
  • 2 small potatoes (about 150g), cut into 3cm chunks
  • 1 medium parsnip, peeled and cut into 2cm chunks
  • 1 carrot, cut into 2cm chunks
  • 1½ tbsp vegetable oil
  • 1 tbsp cranberry sauce, to serve

For the filo parcel

  • 2 sheets of filo pastry
  • ½ tbsp olive oil
  • 2 tbsp chutney of your choice
  • 50g goat's cheese, sliced
  • 1 tbsp walnuts, chopped (optional)

For the gravy


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Put the sprouts, potatoes, parsnips and carrots on a large baking tray, drizzle over the oil and season with salt and pepper. Toss to coat and roast for 10 mins.

  • STEP 2

    Meanwhile, make the filo parcel. Lay one sheet of filo on a sheet of baking parchment. Brush with a little of the olive oil. Lay another filo sheet over the top in the opposite direction to make a cross, then brush with a little more oil. Spoon the chutney into the middle of the overlapped sheets, then top with the goat’s cheese and walnuts, if using. Bring the excess pastry up over the filling to enclose, then scrunch together at the top to seal.

  • STEP 3

    Brush the parcel all over with the remaining oil. Remove the tray of veg from the oven and toss. Put the filo parcel (and the parchment underneath) on a baking sheet. Return the veg to the oven along with the filo parcel and cook for 25-30 mins until the vegetables are soft and the pastry is golden.

  • STEP 4

    Meanwhile, make the gravy. Melt the butter in a frying pan over a high heat and fry the shallots for 2 mins until golden. Pour in the vinegar and continue to cook over a high heat until thick and sticky. Add the wine and cook until it has reduced by half, about 2-3 mins. Stir in the stock and bubble for about 5 mins more until the gravy is glossy and slightly thickened.

  • STEP 5

    Put the filo parcel on a serving plate with the roasted veg and cranberry sauce. Serve the gravy on the side to pour over at the table.

Goes well with


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