• TheGunnChowderPot

Mushroom, chestnut and taleggio filo whirl

Updated: Apr 12, 2020

Mush (room)er has it, this pie is completely veggie!

This filo whirl is sure to satisfy your cravings for a wholesome pie and rivals any steak pie in rich flavours. The combination of mushrooms, chestnuts and taleggio cheese gives it depth but keeps the meal as the perfect option for a light dinner. Taleggio cheese can be difficult to get hold of, especially at the moment, but any soft cheese such as camembert or brie works perfectly with this dish


The Recipe

Serves: 4

Prep time: 35mins

Cook time: 25mins


For the mushroom filling

300g mushrooms, diced

300g chestnuts, diced

1 clove garlic, crushed

1 tbsp butter

2 tbsp red wine

1 tbsp soy sauce

1 tbsp balsamic vinegar

1 tbsp pomegranate molasses (you can use maple syrup as an alternative)

Handful parsley, roughly chopped

Salt and pepper to taste

For the spinach filling

300g spinach

1 clove garlic, crushed

1 tbsp butter

Salt and pepper to taste

300g Taleggio cheese

11 sheets filo pastry

30g butter

1 tbsp sesame seeds

Handful parsley, roughly chopped for decoration


  1. Preheat the oven to 180°C Fan/ 200°C.

  2. For the mushrooms, melt the butter over a medium heat and sauté the garlic for 2/3 minutes. Once the garlic is fragrant and starting to brown, add the mushrooms to the pan and sauté until all the liquid has evaporated, this should take about 10 minutes.

  3. Once the mushrooms are cooked add the remaining ingredients to the pan (minus the parsley) and cook for another 3 minutes. Remove from the heat, stir in the chopped parsley, and set to the side.

  4. For the spinach, melt the butter over a medium heat and sauté the garlic for 2-3 minutes. Add the spinach to the pan and stir every so often until the spinach is wilted, this should take about 3-5 minutes.

  5. Slice the taleggio cheese into thin strips, about ½ cm thick.

  6. Now that you have the fillings, it’s time to assemble the whirl. First you need to melt the remaining butter in a ramekin.

  7. Layout 1 sheet of filo pastry and paint with butter. Place another sheet on top and paint with butter.

  8. Scoop ⅕ the mushroom mixture and lay it in a strip about 3cms deep and about 1cm from the bottom of the filo pastry, only as you want to roll it up. Repeat with a ⅕ of the cheese and spinach on top of the mushroom mixture. Next roll the filo pastry up until it resembles a sausage shape and brush the outside with butter.

  9. Next, you will need a 20cm diameter circular baking tin. Place the pastry, starting along the outer edge of the tin, using the circular tin to create the shape of your whirl.

  10. Repeat step 7-9 with the remaining ⅘ of the mixture, following on from the previous segment until the pastry is fully wound round into the centre.

  11. Use the remaining piece of filo pastry to cover any rips in the whirl.

  12. Brush the top with the remaining butter and sprinkle with the sesame seeds.

  13. Cook in the oven for 20 minutes, until it is golden brown on the top. Once removed from the oven sprinkle with the remaining parsley.

  14. Serve and enjoy!


*Taleggio is a relatively expensive cheese and can be a little hard to get a hold of so any soft cheese such as camembert or brie are a great substitute to swap in.

* You can swap out the chestnuts for another soft textured nut for example cashew nuts that have been soaked for at least an hour.


*This whirl is great when served with a fresh green salad, our particular favourite is a simple rocket salad.

*The filo pastry tends to dry out relatively quickly so keep it wrapped and refrigerated until the moment you need to use it. You can also place it under a damp tea towel to ensure that the pastry does not go brittle when assembling the pie.

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