Mushroom & Sweet Potato Veggie Wellington

• Meanwhile, thinly slice leek. Finely chop garlic. Roughly chop roasted almonds.

• In a large frying pan, heat the butter (for the filling) and a drizzle of olive oil over high heat. • Cook leek and sliced mushrooms until browned and softened, 6-8 minutes. • Reduce heat to medium, add garlic and cook until fragrant, 1 minute. Transfer mixture to a large bowl. • Add roasted sweet potato, almonds, herb crumbing mix, Dijon mustard and the egg to the mushroom mixture. Crumble in fetta cubes and stir until well combined. Season with salt and pepper.

• Evenly stack 5 sheets of filo pastry with a drizzle of olive oil between each layer. • Spoon the mushroom mixture down the longest side of filo sheet leaving a 4cm gap at each edge. Using your hands, press filling tightly together to make the wellington easier to roll. • Fold sides over and roll the pastry into a log shape. Carefully transfer to a second lined oven tray.

• Drizzle wellington with olive oil and bake until golden, 15-20 minutes.