Nutritional Information

(per portion – 1/4 recipe)
1197kJ / 285kcal
3.3g sugars
18g fat of which 4.1g saturates
0.52g salt


  • Oil for greasing
  • 80g cashew nuts
  • 4 small OR 2 large leeks
  • 150g mushrooms
  • Small bunch (10g) fresh parsley
  • 8 x 5ml spoons vegetable oil
  • 100g reduced-fat garlic and herb soft cheese
  • 4 sheets filo pastry



  1. Preheat the oven to 190°C/170°C fan or gas mark 5. Grease the baking tray.
  2. Toast the nuts by gently dry frying them for a minute or two until golden, moving them around with the wooden spoon constantly as they can burn easily. Remove and leave to cool.
  3. Wash the leeks and cut off the roots and the tops – you need to end up with 4 pieces of leek that will each fit your filo pastry sheets with at least 5cm to spare at each end. If using large leeks you can slice them in half across (not lengthways) and get two pieces from each leek.
  4. Wipe the mushrooms with damp kitchen roll to remove any dirt or grit and slice finely. Remove the stalks from the parsley and chop the leaves. An easy way for children to do this is to cut it up inside a cup using scissors.
  5. Put the cooled nuts into the zip-seal bag and crush with a wooden spoon or rolling pin, leaving some small chunks.
  6. Steam the leeks for approximately 5 minutes, or until they become soft. Leave the leeks to cool.
  7. Meanwhile, heat 2 x 5ml spoons of oil in the frying pan and fry the mushrooms over a medium heat with the crushed cashew nuts. After 4 minutes add the parsley, stir through, then remove from the heat and leave to cool.
  8. Cut the leeks in half lengthways, spread the soft cheese down the middle of the leek then sandwich the halves back together.
  9. Measure 6 x 5ml spoons of oil into a small bowl.
  10. Lay 1 sheet of filo pastry out on a flat surface and cut it in half with the scissors. Brush oil sparingly over the first half and then place the second half on top of the first and brush that with oil.
  11. Place the leek at one side of the pastry, making sure to leave a space at both ends. Spoon a strip of mushroom mixture down one side of the leek.
  12. Carefully roll the leek so that it is covered in the pastry. Pinch and twist both ends of the pastry tube to resemble a cracker. Repeat the process for the remaining 3 leeks.
  13. Place the crackers on the prepared baking tray and brush with any remaining oil. Bake for 20 minutes until lightly golden. Serve immediately, handling the fragile pastry with care.

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