1 butternut squash, peeled and cut into bite-sized chunks
3 or 4 fresh beetroot, peeled and cut into quarters or chunks, depending on size - wear gloves!
4 banana shallots, sliced
8 large filo pastry sheets
80g cooked whole chestnuts, chopped
2 garlic cloves, crushed
1.5 tbsp fresh thyme leaves, picked
100g Brie, cut into slices
Salt & pepper
Add your butternut squash and beetroot to a large ovenproof tray.
Add 3 tbsp olive oil, the thyme and crushed garlic and season well with salt and pepper. Toss everything together so that the veggies are evenly coated.
Place in a preheated oven (180C/160C fan) and roast for around 10 mins after which, add in your shallots. Roast for another 10-20 minutes, or until all your vegetables are tender and the butternut squash is nicely caramelised.
Leave to cool for at least 20 minutes, and if you’re prepping the veg in advance, at this point they can be set aside to cool, covered over and refrigerated for up to 3 days.
To make the parcels, on a floured surface place the four filo pastry sheets on top of each other and then cut down the centre. Repeat with the remaining four sheets of filo.
Carefully set them aside and bring one piece of filo onto the floured board. Brush with a little oil or melted butter, and then add another layer on top, offsetting the corners (making a star shape). Repeat with another two additional sheets of pastry, brushing between each layer.
Spoon the cooled roasted vegetables into the centre of the parcel, then add a quarter of the Brie, a generous spoonful of the chopped chestnuts and a spoonful of cranberry sauce.
Pull the corners of the parcel together and twist, brush with a little more oil to finish. Repeat to make another 3 parcels.
Set onto a non-stick baking sheet and bake in the oven at (210C/190C fan) for 12-14 minutes, or until the filling is piping hot and the pastry is golden.