Chestnut & Mushroom Puff Parcels

[Guest guest]

I'm feeling in a Yule mood :-)

 

Jo

 

 

Ingredients

 

1/2 bag real chestnuts (sorry - no weight; about 20)

 

8 small mushrooms

 

25g margarine

 

15g plain flour

 

20ml orange juice

 

1 tsp (5g) sugar

 

100ml vegetable stock

 

20ml red wine

 

125g puff pastry (defrosted, if frozen)

 

 

 

Instructions

 

1) Using a sharp knife make a small split in the flat side of each

chestnut. Cook them for 10 mins (either in a hot oven or a pan of

boiling water for 10 minutes), peel them and chop them into quarters.

Cut the mushrooms into chunks.

 

2) Melt the margarine gently in a saucepan. Stir in the flour, and

cook for at least a minute, making sure the mixture doesn't brown.

 

3) Add the sugar, and very gradually stir in the orange juice then

stock, stirring all the time until you have a smooth sauce.

 

4) Add the chestnuts and mushrooms, and the wine, and slowly bring to

the boil, stirring now and then. Simmer gently for about 10 minutes

until the sauce has thickened.

 

5) Meanwhile roll out the puff pastry until it is about 5mm thick.

Cut the pastry into four oblongs.

 

6) Spoon the filling onto one half of a pastry oblong, leaving a gap

at the edge for sealing.

 

7) Fold over the pastry and seal the edges to make a 'pasty' (use a

little bit of water if it won't seal when you squish it together).

Cut steam vents in the top with a knife, brush with soya milk and put

it onto a baking tray.

 

8)Repeat with the other pasties, then cook for about 25 minutes at

220ºC/435ºF until golden and 'puffed up'!