Start your meal with this nice plate: Chestnut, leek and mushroom tartlets
How to Make Chestnut, leek and mushroom tartlets
Preparation time:
30 mins to 1 hour
Cooking time:
1 to 2 hours
Serves:
Serves 4
Dietary:
Vegetarian
Ingredients
- 225g/8oz ready-made puff pastry
- 55g/2oz wild rice
- 2 tbsp olive oil
- 15g/½oz vegan margarine
- 370g/13oz leeks
- 110g/4oz oyster mushrooms
- 200g/7oz packed cooked and peeled chestnuts
- 2 sprigs fresh rosemary
- 1 tbsp fresh sage
- salt and freshly ground black pepper
- 1-2 tbsp soy sauce
Method
-
Preheat the oven to 200C/400F/Gas 6.
-
Roll out the pastry on a lightly floured board. Use to line either four individual 10cm/4in loose bottomed flan rings or one 20cm/8in large one. Do not trim the excess pastry yet. Prick the base all over and leave to rest in the fridge for 30 minutes. Bake blind for 15-20 minutes until the pastry is cooked, then trim off the excess.
-
Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool.
-
Heat the olive oil and margarine in a frying pan and gently fry the leeks for about five minutes until soft.
-
Add the mushrooms and fry for a further five minutes, then stir in the chestnuts, rosemary, sage and cooked wild rice and season well with salt and freshly ground black pepper.
-
Add the soy sauce and cook for a further two minutes.Spoon the filling into the pastry case(s) and return to the oven to bake for 5-10 minutes, until warmed through.
