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Individual chestnut mushroom, walnut and fig jalousies
“More often than not, I opt for a main vegetarian dish at Christmas time that features buttery puff pastry in one form or another. This lovely earthy mushroom pie is the ideal centre piece for any Christmas table.” – Paul Gayler, MBE
120g cooked long grain brown rice
25g unsalted butter
2 shallots, chopped
1 garlic clove, crushed
200g brown chestnut mushrooms, chopped
100g VacPac chestnuts, chopped
1 tb picked thyme leaves
150g fine white breadcrumbs
75g walnuts, chopped
75g dried figs, chopped
50g grated vegetarian cheddar cheese
300g ready rolled puff pastry, defrosted if frozen
1 egg, beaten
1.Heat the butter, add shallots and garlic then sauté for 5 minutes over a low heat until softened.
2.Add the mushrooms, chestnuts, thyme and cook until golden for 5-6 minutes. Transfer to a bowl, leaving to cool.
3.Add the cheese, rice, walnuts, figs and breadcrumbs, seasoning to taste and ensuring the mixture is well bound together.
4.On a lightly floured surface, roll out the pastry into 4 squares (approx 12cm x 12cm)
5.Form the rice and mushroom mixture into 4 balls, then place one in the centre of each pastry square, brush the edges of the pastry with the beaten egg.
6.Bring the four corners up to the centre, then press the edges together with your index fingers and thumbs to seal in the filling.
7.Roll the remaining pastry trimmings out again, and then cut 4 circles, each about 4 cm in diameter. Place on the top of each parcel, pressing down lightly to seal.
8.Brush the outside of each parcel with more beaten egg, leave in the fridge until ready to bake.
9.Bake for 15 minutes until golden and ready to serve.