Chestnut & Mushroom Filo Parcels
A winter picnic
Winter does not always mean eating indoors.
On a clear day, when the sun reaches through the trees and there is enough warmth to sit outside for lunch, I like to carry something from the kitchen into the garden.
These chestnut and mushroom filo parcels were made for one of those days.
Chestnuts begin appearing at the market as the year turns towards winter. Their deep brown shells seem to belong to the season, alongside walnuts, mushrooms and the other earthy foods that arrive as the days become colder.
For these little parcels, I combine chestnuts with mushrooms and wrap the filling in filo pastry. They are simple to carry, which makes them particularly good for taking outside when winter offers an unexpectedly beautiful day.
Chestnut & Mushroom Filo Parcels
Ingredients
Cooked chestnuts
Mushrooms
1 small onion or shallot
Olive oil
Fresh thyme
Sea salt
Black pepper
Filo pastry
A little extra olive oil for brushing
I tend to cook by feel, so the quantities can be adjusted according to how many parcels you would like to make.
Method
Finely chop the onion or shallot and cook gently in a little olive oil until softened.
Slice the mushrooms and add them to the pan with the thyme. Cook until the mushrooms have softened and any excess moisture has evaporated.
Roughly chop or crumble the cooked chestnuts and stir them through the mushrooms. Season with sea salt and black pepper, then allow the mixture to cool slightly.
Lay out a sheet of filo pastry and brush lightly with olive oil. Layer or fold the pastry as needed, spoon some of the chestnut and mushroom mixture onto it, then fold into a small parcel. Repeat with the remaining filling.
Arrange the parcels in a baking dish or on a lined tray, brush the tops lightly with olive oil and bake at 180°C fan / 200°C conventional until the filo is crisp and golden, approximately 15 to 20 minutes.
From My Kitchen
I made these on a winter day when there was enough sunlight coming through the garden to tempt us outside.
Once the parcels were warm from the oven, I packed them into a picnic basket and carried lunch into the garden.
There is something I love about eating outdoors in winter. You notice the warmth of the food differently. You notice the sun when it reaches your face, the coolness of the air around you, and how precious a little winter light can feel.
A Seasonal Note
Chestnuts and mushrooms have an earthiness that feels particularly suited to the colder months. The crisp filo keeps these parcels light enough for lunch, while the chestnut and mushroom filling makes them more substantial.
This is the kind of food I find myself drawn towards as winter settles in: warm, savoury and simple, made from ingredients that seem to belong naturally to the season.
A Mindful Moment
If the weather allows, take your lunch outside.
It does not need to be warm enough to linger for hours. Wrap up, find somewhere touched by the winter sun and eat there for a little while.
Before beginning, feel the temperature of the air against your skin.
Then notice the warmth of the food in your hands and mouth.
Winter sunlight is brief.
Perhaps that is part of why we notice it so much when it arrives.
