Leek and Chestnut purses with ginger and red pepper relish

2-2.5 tb olive oil
100g leeks, trimmed and finely chopped
50g aborio rice
30ml dried white wine
325-375 vege stock
60g chestnuts (vacuum packed), roughly chopped
2 tb soya cream
300g filo pastry, defrosted and cut into 24 x 12cm squares

For the relish
1 large red pepper (ready roasted from jar)
2 tsp fresh ginger, finely grated
pinch of caster sugar to taste

Preheat oven to 200l. Heat 1 tb olive oil in a med saucepan and lightly fry the leeks until soft and golden. Stir in the rice, coating well. Add the wine and bring to the boil. Add 175ml warm stock, enough to cover the rice.

Cover the pan and simmer on a low heat until liquid is absorbed. Add 175ml of warm stock and the chestnuts, and bring to the boil Cover the pan then simmer for 10-12 mins until the rice is just cooked (add extra stock if it starts to stick to the pan)

Stir in the cream and season well with salt and pepper. Set aside until needed. Using the remaining oil. lightly brush one filo square, placing another one on top to form an eight pointed star. Brush the tips lightly with oil.

Place 2 tsp of the mixture in the middle and pull up the edges of the pastry to form a purse. Place on a baking tray in the oven and bake for 15mins until golden.

To make the relish, mix the pepper with the ginger and sugar, blending well. For a finer sauce, add a little water and put the mixture through a sieve. Serve a good tb of relish with each portion of purses.