Baked Avocado Pear in Filo Pastry on a Potato and Garlic Sauce

Serves 4
What you need:
2 avocado pears
4 sheets filo pastry, covered with a damp cloth
1 tablespoon pure vegetable oil
25g/1oz nuts, chopped or sesame seeds
Sauce:
175g/6oz peeled potatoes
½ tablespoon pure vegetable oil
2 cloves garlic
600ml/1 pint low fat milk
100g/4oz low fat fromage frais

Stuffing:
50g/20z mushrooms chopped
25g/1oz onions diced
25g/1oz breadcrumbs
1 tablespoon fresh parsley and thyme, chopped
1 egg yolk, to bind
½ tablespoon pure vegetable oil
What you do:
Dice potato, soak in cold water. Cook garlic in hot oil for 30 seconds. Add milk. Add potato. Cook for 10-15 minutes. Liquidize, reboil, stir in fromage frais and season. Ensure sauce is of a pouring consistency. Saute onion and mushroom in hot oil. Liquidize the onions and mushrooms and combine with breadcrumbs and herbs. Bind with the beaten egg yolk, split avocados in half, remove stone, peel. Fold filo pastry sheets in half Brush lightly with oil. Place a spoon of mushroom stuffing in each avocado half and wrap in pastry. Brush with a little oil. Place onto greased baking sheet. Sprinkle with chopped nuts/sesame seeds. Bake at 180°C/350°F/Gas Mark 4 until brown for 8-10 minutes Serve on hot plates. Pour sauce onto plates