Finley chop mushrooms and add to a frying pan to fry until dry and crispy

Chop and boil the swede with the beetroot for 15 minutes

Mash the swede and beetroot and squeeze any remaining liquid out with a towel

Mix together the mushrooms, mash mix, nuts egg and creme cheese until smooth

Place mixture on cling film and wrap into a log shape and place in the fridge to firm

For the crepe mix all ingredients together and cook in a pan till cooked through

Place the crepes on a sheet of cling film and place your chilled veggie mixture on it and wrap again and place in the fridge

Preheat oven to 180°C and place pastry on a sheet of cling film and place crepe rolled mixture on and roll up tightly in the cling film one last time to chill

Place in a pan and optionally and an eggwash, then cook in the oven for 30 minutes until pastry is flaky and golden brown.