Chestnut roasted red pepper and red leicester strudel

Method

1. Heat the olive oil in a pan and add the onion, garlic and mushrooms. Cover and cook gently for 5 minutes, raise the heat and allow to cook at a higher heat until juices from the mushrooms have evaporated.
2. Transfer to a food processor with the chestnuts and blend until you have a chunky pate type consistency. Season to taste.
3. Preheat the oven to 200C/400F/gas 6. Lay a sheet of filo pastry onto a clean work surface, brush with a little melted butter. Top with another sheet of pastry and repeat until you have a stack of 4 sheets.
4. Spread the chestnut mushroom mixture over the pastry to within 2.5cm (1 in) of the edge. Scatter the red Leicester cheese over the top and cover with red pimento.
5. Starting from one end, roll up, like a swiss roll enclosing the filling and lift onto a clean baking sheet. Brush the top with any remaining melted butter and sprinkle the sesame over the top.
6. Bake for 20 to 25 mins until pastry is golden and crisp.
7. Serve warm or cold cut into slices.