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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I haven't tried this one yet, but it is on my to try list. I got the recipe from the UK and Ireland The Foody page. It just sounds so good I have to share. Taking a guess on the servings and prep time. Ingredients:
340g (12oz) shortcrust pastry (recipe below) |
225g (8oz) chestnuts |
28g (1oz) butter |
50g (2oz) mushrooms |
1 leek |
1 clove garlic |
1-2 tbsp vegetable stock |
salt and pepper, to taste |
watercress to garnish |
shortcrust pastry |
225g (8oz) flour |
50g (2oz) lard |
50g (2oz) butter |
1/2 tsp salt |
2 tbsp water |
Directions:
1. Shortcrust Pastry
2. Sieve the flour and salt together into a bowl.
3. Cut the fats into 1.5cm (1/2 inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
4. Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed.
5. Cover tightly and allow to rest in a fridge for 15 - 30 minutes.
6. Roll out to the required thickness.
7. At this stage the pastry may be frozen if required.
8. Filling
9. Slit shells of chestnuts, cook in boiling water for 15 minutes.
10. Drain, cool and peel away shell and inner skin and coarsely chop.
11. Chop the mushrooms, finely slice the leek
12. Melt the butter, sauté mushrooms briefly, remove and reserve.
13. Add the sliced leek and crushed garlic cook for 5 minutes, add the chestnuts.
14. Pour a little stock to moisten, cover and simmer for 10 minutes.
15. Add the mushrooms and remove pan from heat.
16. Drain if too much liquid and season.
17. Roll the pastry into an oblong and spread with the mixture, leaving a space round the edges.
18. Roll up the pastry like a Swiss roll.
19. Dampen the edges with water and press together to seal.
20. Place on lightly greased baking tray, brush with milk.
21. Pre-heat oven to 200°C: 400 °F: Gas 6
22. Bake for 30-40 minutes
23. Serve slices and garnished with watercress.
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