The flavours in this are wonderful. You will need to work fast to ensure the pastry does not dry out before you come to plait it or it may break. If this happens, brush a little butter and top with a small piece or two of filo.

Ingredients

• 6 large flat mushrooms, finely sliced
• 2 tblsp oil
• 2 cloves garlic, peeled and mashed to a paste
• 1 double breast smoked chicken, skin removed and roughly chopped
• 250 grams ricotta cheese
• 1 30 gram packet dried mushroom soup
• 2 egg yolks
• 1 tblsp chopped green peppercorns
• 12 sheets filo pastry
• 50 grams butter, melted
• about 1 tblsp poppy or sesame seeds (optional)

Method

1. Cook the mushrooms over a high heat in the oil to brown them quickly. Do not have a cool pan otherwise they will stew not brown. Add the garlic and cook 1 minute longer.
2. Place the mushrooms , smoked chicken, ricotta cheese, soup mix, egg yolks, and green peppercorns into a food processor and chop to mix roughly.
3. Take one sheet of filo pastry and brush liberally with butter. Top with a second sheet and repeat the process with a further 2 sheets so that you have four in total. Set aside under a cloth and repeat this process twice more, so that in total you have three lots of filo sheets.
4. Divide the mushroom mixture evenly between the three filo sections and spread down the edge of the longest side, much like making a sausage roll. Roll up loosely and then plait the three rolls together. Turn the ends underneath to seal. Brush liberally with butter to glaze and sprinkle over the poppy or sesame seeds if using.
5. Bake at 190°C in the middle of the oven for 40-45 minutes until the filo is well browned. Cut into slices to serve with a crisp greens.