Dominic Chapman’s pretty filo parcels will go down well as a comforting festive snack. The meat-free option is just as delectable as the meaty parcels in this case.
For the butternut squash filling, preheat the oven to gas 6, 200°C, fan 180°C. Rub the pepper with some oil, place in a baking tray and roast in the oven, turning every 10 minutes until the skin has blistered and darkened.
Transfer the pepper to a bowl, cover with cling film and leave to cool.
Peel and dice the squash, turnip and swede.
Add the butter to a pan over a medium-low heat and melt. Add the garlic, a pinch of cumin and the diced onion.
When the onion has softened, add the diced swede, squash and turnip and fry until cooked through but not soft.
Take the pan off the heat and add seasoning. Transfer to a large bowl and set aside to cool down.
Peel the skin from the pepper and pull out the seeds. Dice the remaining flesh and mix in with the other cooked vegetables and sage. Set aside until ready to build the parcels.
To make the pork filling, melt the butter in a pan over a medium-low heat and add the onions. Sweat until softened but are without colour, then set aside to cool.
Place the dried sage, pork mince, onions and seasoning in a large mixing bowl and mix, using your hands to make sure all of the ingredients are incorporated.
Use a pastry brush to thinly and evenly coat a sheet of filo pastry with butter. Place another directly on top and brush with butter again. Fold in half and then cut into 4 evenly-sized squares.
Repeat step 10 three more times to make 16 squares in total.
Arrange a heaped teaspoon of the veggie filling in the centre of the first 8 squares. Top each tablespoon of filling with a small dollop of goat's cheese.
Fold in 2 opposite sides of pastry to meet in the middle and seal with a little melted butter. Repeat with the other 2 sides, sealing again to form a parcel. Turn over and place on a baking tray lined with baking paper.
Keep going until you have 8 veggie parcels in total, then repeat this process with the pork mix. Once you get the hang of it, you could show the kids the technique and let them to get on with it!
Preheat the oven to gas 4, 180˚C, fan 160˚C.
Brush a little more melted butter onto the parcels and bake in the oven for 20-25 minutes until crispy and golden.
While the parcels are baking, split a leek in half lengthways and trim off the top and the bottom. Blanch the top 3 layers in some boiling water for 2 minutes, then lift out with a slotted spoon and transfer to some ice-cold water to cool.
Lift the leaves from the water and dry with some kitchen paper. Cut the leaves lengthways into 5mm wide ribbons.
Remove the parcels from the oven and leave to cool slightly, then tie the leek strips around the parcels to decorate. Serve immediately.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.