Phyllo cups

1. Cut phyllo dough into 6×6 cm/2.5×2.5 inch squares. I used 3 layers of dough for each cups, so a total of 144, but you can use less or more, if you prefer.
2. Brush each square with melted butter or milk (see notes above). Place 3 squares on top of each other at slightly different angles.
3. Lightly grease the muffin tins, then place the layered squares inside the cup and press to fit. Repeat with remaining phyllo squares.
4. Bake in a preheated oven at 200°C/400ºF for 10-12 minutes, or until crispy. Let cups cool completely, before you remove them.

Cabbage

1. Meanwhile add grated cabbage, apple, onion, minced garlic and vegan butter (if using) to a large pan and sauté over medium heat for 10 minutes, stirring occasionally, until the cabbage is tender. Add lime juice, walnuts and season with nutmeg, salt and pepper.

Chestnut cream

1. Add cooked chestnuts, milk, tahini, vinegar, sage and red pepper flakes to a food processor and blend until completely smooth. Adjust consistency with milk if needed, and season with salt and pepper.

Assembly

1. Fill each cup with a spoonful of the sautéed cabbage, then with chestnut cream (using a small spoon or a piping bag), then top them all with pomegranate, walnuts and fresh mint. Serve warm or at room temperature. Enjoy!