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    Filo Torte with Horseradish Sauce

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    Filo Torte with Horseradish Sauce

    Serve with vegetables, such as Green Beans with Pine Kernels.

    • Christmas
    • Preparation time: 40 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 6

    Ingredients

    • For the sauce:
    • Sunflower oil, for frying
    • 1 small onion, diced
    • 1 stick of celery, diced
    • 284ml pot double cream
    • 1 tbsp mascarpone cheese
    • ½ x 185g jar Waitrose Horseradish Creamed sauce
    • Salt
    • Freshly ground black pepper
    • For the torte:
    • 1 medium butternut squash, peeled and diced into 2cm cubes
    • 1 small leek, trimmed and chopped
    • Olive oil
    • 1 small Spanish onion, chopped
    • 200g pack Waitrose Exotic Mushrooms
    • ½ x 200g pack Merchant Gourmet Chestnuts
    • 1 clove garlic, crushed
    • 125g pack Galbani Italian Santa Lucia Mozzarella, diced
    • 1 pack fresh basil, roughly chopped
    • Salt
    • Freshly ground black pepper
    • 400g pack Cypressa Filo Pastry
    • 75g unsalted butter, melted

    Method

    1. Preheat the oven to 200˚C, gas mark 6. First, make the sauce. Sauté the onion and celery in the oil for 5-6 minutes over a low heat until softened. Add the cream, bring to the boil and reduce to a simmer. Cook for 6 minutes. Remove from the heat, stir in the mascarpone and horseradish. Season. Cover and keep in a warm place until needed.
    2. Mix the squash and leek with a little olive oil and sauté with the onion, mushrooms, chestnuts and garlic for 10 minutes or until the moisture is absorbed. Leave to cool. Add the mozzarella and basil. Season. Brush 3 sheets of pastry with melted butter and layer around the inside of 6 individual ovenproof soufflé dishes. Fill with the mixture and fold over the excess pastry to seal. Ruffle up leftover sheets on top and brush with melted butter. Bake for 20-30 minutes until golden. Ease out of the moulds with a sharp knife and serve with the sauce.

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    Cook's tips

    The torte and sauce can be prepared a day ahead and chilled.

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    4 stars