Filo Parcels with Tofu, Mushroom and Pesto

For the pesto, pound the nuts using a mortar and pestle or food processor, leaving them still quite chunky. Now add the coriander and garlic and continue to pound until you have a chunky paste. Add the feta and olive oil and stir. Set aside.

For the filling, saute the onion in the oil until translucent, then add the mushrooms. Continue cooking until mushrooms soften. Add the tofu into the pan and stir to combine. Add 1 tbls pesto to the mix and stir again. Taste, as you may like more pesto. Store the rest of the pesto in the fridge.

To make you triangles, have one sheet of pastry in front of you and using a pastry brush, oil top and bottom of sheet and a diagonal line through the middle. Fold into thirds, lengthways. Put a tablespoon of mixture on the end closest to you and fold up in triangles/zig-zagging. Oil the end of pasty that closes the triangle. Place on well-oiled tray and repeat with remaining mixture. Sprinkle with sesame seeds then bake at 180oc for 15 minutes or until golden.