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Preparation Time: 20 minutes
Cooking time: 1 hours 10 minutes
Serves: 6 persons

This meal, if served as six portions, provides 711 cals, 39g fat (of which 11g saturates), 19g sugar and 0g salt per portion.

Ingredients

- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, peeled and finely chopped
- 250g (8oz) chestnut mushrooms, finely chopped
- 400g (13oz) sweet potatoes, peeled and cubed
- Salt
- Pepper
- 3 cloves of garlic, minced
- 1 heaped tbsp fresh rosemary, finely chopped
- 1 tbsp dried oregano
- 1 tbsp sage, finely chopped
- 100g (3oz) of dried apricots/cranberries
- 1 x 180g (6oz) pack roasted chestnuts, crumbled
- 150g (5oz) mixed nuts
- 2 slices of bread ( white or brown), breadcrumbs
- 1 large egg
- 80g (3oz) softs goat's cheese or feta, crumbled
- 1 x 320g (10oz) ready-rolled shortcrust pastry
- Some milk for a glaze

Method

1. Preheat oven to 200°C/Fan 180°C/Gas Mark 6 and cover a baking tray with greaseproof paper.

2. On medium heat, add the olive oil and cook the onion and carrots for 10 minutes.

3. Add the chestnut mushrooms, sweet potatoes and seasoning and cook for another 10 minutes.

4. Mix in the garlic, herbs, fruit and chestnuts, cook for 5 minutes. Remove and cool.

5. Toast chestnuts in a large frying pan for about 5 minutes. Blitz in food processor until crumbly, add to chestnut mushrooms and sweet potato pan.

6. Mix in breadcrumbs, egg and crumbled feta.

7. Unroll pastry and lightly brush with milk to make a 1 inch border. Shaape the nut and veggie mixture into a sausage shape, and place down length of one side of the pastry. Roll to completely encase the filling.

8. Gently turn it upside down onto the lined baking tray. Flatten and crimp ends.

9. Lighty glaze pastry. Roll out and off-cuts and add decorations, make two cuts in the top. Repeat milk glaze and cook on middle shelf for about 40 - 45 minutes, turning tray around halfway.