Chestnut and Cranberry Filo Roulade

Ingredients (10 portions)

Amount	Measure	Name
85	g	FLORA Original 500g
250	g	Onions chopped
10	g	Garlic crushed
175	g	Pepper, red seeds removed & chopped
300	g	Mushrooms, Button fresh sliced
3	pc	Lemon pc finely grated rind
700	g	Chestnuts or canned & roughly chopped
700	g	Chestnut puree or canned
200	g	Cranberries
3	g	Herb, sage fresh
3	g	Herb, thyme fresh
25	g	Bread, crumbs
50	ml	Cranberry sauce.
2	pc	Eggs, medium
450	g	Pastry, filo
140	g	FLORA Original 500g melted

Preparation

Advance preparation
Pre heat an oven to 190°C, 375°F, Gas 5

1.Melt 55g FLORA Original spread in a large frying pan, add the onion, garlic, pepper, mushrooms and lemon rind and cook, stirring occasionally, for 8-10 minutes. Add the remaining ingredients except for the filo pastry and the melted Flora and cook for a further 5 minutes. Allow to cool.
2.Unroll the filo pastry, brush one side of each sheet with the remaining melted FLORA Original Spread and re-stack them.
3.Spoon the cold filling over the pastry and, starting from the long side, roll up. Pinch the ends to make a cracker shape. Brush again with the remaining melted FLORA Original Spread.
4.Cook in the preheated oven for 25-30 minutes or until crisp and golden brown.
5. Serve as required.

Typical Nutrient Values per serving
508 Calories, 16.6g sugars, 18.7g fat, of which saturates 3.7g, 1.22g salt (based on sodium).