PARSNIP AND MUSHROOM PLAIT WITH APRICOTS - Great Britian

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PARSNIP AND MUSHROOM PLAIT WITH APRICOTS - Great Britian

For the Filling:

2oz butter

1 tablespoon olive oil

12 oz parsnips, peeled and diced

1 1/2 inch piece of dried root ginger, peeled and chopped

1 teaspoon flaked garlic

4 oz dried apricots, chopped

1 oz dried porcini mushrooms, soaked for 2 hours in 1/2 pt hot water

1 x 15oz can whole peeled chestnuts, drained and chopped

2 oz walnuts, roughly chopped

Salt and freshly ground black pepper

For the Plait:

13 oz ready-made puff pastry

1 medium egg, beaten

Bay leaves to garnish

 

 

 

 

To make the filling:

Melt the butter and olive oil in a large sauté or frying pan over a

medium heat. Stir in parsnips, and cook for 8 - 12 minutes until they

are almost soft. Add ginger and garlic and stir for 1 minute. Increase

the heat and add apricots and mushrooms with their soaking liquid.

Allow to bubble without stirring for about 2 minutes, until liquid has

been almost completely absorbed.

Allow to cool and add chestnuts and walnuts. Season to taste with salt

and pepper.

 

To make the plait:

While filling is cooling, roll out the pastry to a

13 1/2 inch by 9 1/2 inch rectangle and place on a baking sheet

moistened with a little cold water.

Taking a sharp knife, and leaving a 3 inch centre strip, cut diagonal

strips down both sides of the pastry. Pile the cooled filling in down

the centre, pressing well down to keep it compact.

Taking the top strips of pastry, plait them over the filling, tucking

them well in on either side. Finish the top and bottom, and " knock

back " each end to seal it.

Brush with beaten egg and bake at 425F for 20 - 25 minutes until

golden brown.

 

To serve: Remove from baking sheet and cut into portions. Garnish with

bay leaves. Serve with broccoli, and with cauliflower coated with a

white sauce, or a fresh green salad.

 

Source: Julian Graves, ©2005 Julian Graves, UK

Formatted by Chupa Babi in MC: 12.27.06

 

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