Mushroom and Walnut Scrolls

2 x 375g packets filo pastry
5 Tablespoons butter, melted

Mushroom and walnut filling
2 Tablespoons olive oil
1 large onion, finely chopped
750g mushrooms, diced
2 oranges, rind finely grated
3 cups fresh white breadcrumbs
1 1/3 cups walnuts, chopped

Make filling: Heat oil in a large, non-stick frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add mushrooms. Increase heat to high. Cook for 8 to 10 minutes or until mushrooms are soft and juices evaporated. Add orange rind. Set aside to cool.

Preheat oven to 200°C. Grease 2 baking trays. Transfer mushroom mixture to a bowl. Add breadcrumbs, walnuts and salt and pepper. Mix well.

Place 1 pastry sheet on a workbench, long side facing you. Lightly brush with butter. Top with another pastry sheet. Spoon 1/2 cup mushroom mixture in a 1cm-thick line along pastry, leaving a 1cm border at both short ends. Starting from long end closest to you, roll up pastry to enclose filling. Shape into a flat scroll (see note). Place on prepared tray. Repeat with remaining pastry, butter and filling.

Brush tops with butter. Bake for 25 to 30 minutes or until golden. Serve warm.

Notes Don't roll pastry too tightly, as this can cause it to split. Before shaping the scroll, brush with melted butter and allow to stand a few minutes for butter to firm. This acts as a glue to hold the scroll's shape.